It's Mother's Day and that means one thing: brunch. Amy Spar, domestic goddess and queen of Lunch Bunch and other fabulous things, turned me on to this brunch gem in 2006 and happy people have been inhaling it ever since. It's maybe the most adaptable recipe ever since there are infinite combinations of things to put in and on it, and can be eaten around the clock. It's become a staple for our post-triathlon brunch and Christmas Day breakfast, too. It's also worth noting that this is Amy's go-to-dish whenever someone has a baby and she brings them dinner. I think you're getting the picture. Amy got the recipe from Mollie Katzen’s Still Life with Menu.
12 corn tortillas
1 4-ounce can diced green chiles
2-3 c. jack cheese
6 eggs
2 c. buttermilk
salt & pepper
Optional fillings: mushrooms, peppers, beans, spinach, tofu etc.
Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.
- Preheat oven to 375 degrees. Butter a 9x13 pan.
- Tear 6 tortillas into bite-sized pieces and spread them in pan.
- Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
- Tear the other 6 tortillas and spread them on top. Follow with remaining chiles and cheese.
- Beat the eggs with the buttermilk and salt and pepper. Pour over casserole evenly.
- Bake uncovered for 35 minutes.
- Serve hot or warm with toppings.
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