I am looking for a breakfast casserole recipe ... I remember having one that was like a mexican style quiche.?!
Answers:
PINTO BEAN ENFRIJOLADAS
Enfrijoladas are a popular breakfast dish in Mexico!.
Servings: Makes 6 to 8 servings!.
Ingredients
3 tablespoons plus 1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced
2 15- to 16-ounce cans pinto beans, drained
1 1/2 cups (or more) whole milk
1 1/2 cups (or more) water
1 teaspoon minced serrano chile with seeds
3/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon ground cloves
12 5 1/2- to 6-inch-diameter corn tortillas
2 1/4 cups crumbled queso ranchero*
Chopped fresh cilantro
Sour cream
Preparation
Preheat oven to 350°F!. Oil 13x9x2-inch glass baking dish!. Heat 3 tablespoons oil in large skillet over medium-high heat!. Add onions and garlic and sauté until onions are golden, about 8 minutes!. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes!. Mash beans coarsely in skillet!. Mix in chile and all spices; season with salt and pepper!. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency!.
Heat remaining 1/4 cup oil in another large skillet over medium-high heat!. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side!. Transfer tortilla to work surface!. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half!. Place in prepared dish, overlapping tortillas slightly!. Top with bean sauce!.
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes!. Sprinkle with remaining queso ranchero and cilantro!. Serve with sour cream!.
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero!. Queso cotija or mild feta can be used instead!.
Www@FoodAQ@Com
Enfrijoladas are a popular breakfast dish in Mexico!.
Servings: Makes 6 to 8 servings!.
Ingredients
3 tablespoons plus 1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced
2 15- to 16-ounce cans pinto beans, drained
1 1/2 cups (or more) whole milk
1 1/2 cups (or more) water
1 teaspoon minced serrano chile with seeds
3/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon ground cloves
12 5 1/2- to 6-inch-diameter corn tortillas
2 1/4 cups crumbled queso ranchero*
Chopped fresh cilantro
Sour cream
Preparation
Preheat oven to 350°F!. Oil 13x9x2-inch glass baking dish!. Heat 3 tablespoons oil in large skillet over medium-high heat!. Add onions and garlic and sauté until onions are golden, about 8 minutes!. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes!. Mash beans coarsely in skillet!. Mix in chile and all spices; season with salt and pepper!. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency!.
Heat remaining 1/4 cup oil in another large skillet over medium-high heat!. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side!. Transfer tortilla to work surface!. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half!. Place in prepared dish, overlapping tortillas slightly!. Top with bean sauce!.
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes!. Sprinkle with remaining queso ranchero and cilantro!. Serve with sour cream!.
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero!. Queso cotija or mild feta can be used instead!.
Www@FoodAQ@Com
This can be made by subbing short strips of corn tortilla for teh bread cubes, and adding a small can of mild green chiles to the mix!. Chorizo is also more authentic than regular pan sausage for a Mexican flavor!.
Sausage Breakfast Casserole
1 lb!. breakfast sausage, browned and crumbled (chopped ham is good, too)
12 eggs
2 cups milk
2 tsp!. salt
1 cup grated Cheddar cheese
2 tsp!. dry mustard
6 cups cubed, stale French or Sourdough Bread
Place cooked sausage on the bottom of a greased 9" x 13" baking dish!. Add bread evenly on top!. Beat eggs, milk, and seasonings!. Pour over sausage and bread!. Sprinkle cheese on top!. Cover with foil!. **Refrigerate overnight!. **
Before baking, press bread down gently into casserole dish!. Bake 350o for 50 minutes or until light golden brown and set in center!. Serves 8!.
Www@FoodAQ@Com
Sausage Breakfast Casserole
1 lb!. breakfast sausage, browned and crumbled (chopped ham is good, too)
12 eggs
2 cups milk
2 tsp!. salt
1 cup grated Cheddar cheese
2 tsp!. dry mustard
6 cups cubed, stale French or Sourdough Bread
Place cooked sausage on the bottom of a greased 9" x 13" baking dish!. Add bread evenly on top!. Beat eggs, milk, and seasonings!. Pour over sausage and bread!. Sprinkle cheese on top!. Cover with foil!. **Refrigerate overnight!. **
Before baking, press bread down gently into casserole dish!. Bake 350o for 50 minutes or until light golden brown and set in center!. Serves 8!.
Www@FoodAQ@Com
This one is from allrecipes!. I have eaten similar ones to this and they are very good!.
Tex-Mex Quiche
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS
1 (9 inch) unbaked pie shell
1 teaspoon chili powder
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon all-purpose flour
3 eggs, beaten
1 1/2 cups half-and-half cream
1 (4 ounce) can chopped green chilies, well drained
1 (2!.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Sprinkle chili powder over the inside of the pie shell!. Combine cheeses with flour and place in pie shell!. Combine eggs, cream, chilies, olives, salt and pepper!. Pour over cheese!. Bake at 325 degrees F for 45-55 minutes or until a knife inserted in the center comes out clean!. Cool for 10 minutes before cutting into wedges!.Www@FoodAQ@Com
Tex-Mex Quiche
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS
1 (9 inch) unbaked pie shell
1 teaspoon chili powder
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon all-purpose flour
3 eggs, beaten
1 1/2 cups half-and-half cream
1 (4 ounce) can chopped green chilies, well drained
1 (2!.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Sprinkle chili powder over the inside of the pie shell!. Combine cheeses with flour and place in pie shell!. Combine eggs, cream, chilies, olives, salt and pepper!. Pour over cheese!. Bake at 325 degrees F for 45-55 minutes or until a knife inserted in the center comes out clean!. Cool for 10 minutes before cutting into wedges!.Www@FoodAQ@Com
Maybe this is it!.!.!.!. sometimes I cut it into little squares, and serve it as appetizers
CHILI RELLENO CASSEROLE
2 small cans mild, diced chilis
6 eggs
1 large can evaporated milk
3/4 lb!. shredded jack cheese
3/4 lb!. shredded cheddar cheese
Lightly grease 8x11" pyrex baking dish!. Preheat oven to 350!. Beat eggs, and add milk!. In the baking dish, make alternate layers of chilis, then cheese!. Pour milk/egg mixture over it all and bake for 40 minWww@FoodAQ@Com
CHILI RELLENO CASSEROLE
2 small cans mild, diced chilis
6 eggs
1 large can evaporated milk
3/4 lb!. shredded jack cheese
3/4 lb!. shredded cheddar cheese
Lightly grease 8x11" pyrex baking dish!. Preheat oven to 350!. Beat eggs, and add milk!. In the baking dish, make alternate layers of chilis, then cheese!. Pour milk/egg mixture over it all and bake for 40 minWww@FoodAQ@Com