For breakfast, brunch (or anytime really), this cheesy egg bake proves once again why casseroles rule! Watch this video to see our recipe in action.
What You Need
Original recipe yields 12 servings
1 doz. egg s
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
12 corn tortilla s (6 inch)
4 green onions, sliced, divided
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 jar (16 oz.) red salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 375º F.
Blend eggs and cream cheese in blender until smooth.
Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to evenly cover bottom of dish. Cover with egg mixture, and half each of the onions and cheddar. Top with remaining tortillas and salsa; cover.
Bake 25 min. Top with remaining cheddar; bake, uncovered, 15 min. or until center is set.
Let stand 10 min. before serving topped with sour cream and remaining onions.
Assemble casserole as directed. Refrigerate up to 12 hours. When ready to serve, bake, covered, in 375°F oven 30 min. Top with remaining cheddar; bake, uncovered, 20 to 25 min. or until center is set. Let stand 10 min. before serving as directed.
For a delightful brunch idea, serve this satisfying egg casserole with a seasonal fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.