Mexican Egg Bake

Name: Mexican Egg Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 casserole, 6-8 serving(s)
Ingredients: 1 (16 ounce) bag tortilla chips (I use Golds bite size); 1 lb lean hamburger (veggie burger can be used); 1 (1 ounce) package taco seasoning mix (mild, medium, or hot); 1 (15 ounce) jar salsa (again, you chose the heat); 1 (16 ounce) package mexican cheese, shredded; 1 dozen egg

Submitted by Chef #787567

"This is an easy recipe that's great to take to a potluck at friends or for a Sunday breakfast. I made it for my work party and my husband brought it to his. In those cases I used the throwaway pans. It's quick and delicious. It's a fantastic leftover."

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Ready In:: 1hr
Ingredients:: 6
Yields:: 1 casserole
Serves:: 6-8

ingredients

1 (16 ounce) bag tortilla chips (I use Golds bite size)
1 lb lean hamburger (veggie burger can be used)
1 (1 ounce) package taco seasoning mix (mild, medium, or hot)
1 (15 ounce) jar salsa (again, you chose the heat)
1 (16 ounce) package mexican cheese, shredded
1 dozen egg

directions

Preheat oven to 425.
Cook the hamburger and taco seasoning as directed on seasoning packet.
Beat your eggs with water or milk as you would for scrambled eggs. Don't cook.
Layer the tortilla chips on the bottom of a 9 X 11 casserole dish. I end up using about 2/3 of the bag.
Spread hamburg mixture over the chips.
Pour the egg mixture over chips and hamburg.
Spread salsa over the top and then cover with cheese.
Bake until eggs are fully cooked in the middle of the pan.
Serve with sour cream and salsa.