Cheesy Breakfast Enchilada Casserole
What Started it all:
tomato soup, corn tortillas, sour cream, green chile, eggs, cheddar cheese, sliced ham, crackers, bacon, pepperonis, refried beans
This delicious and easy breakfast casserole is perfect for a cozy morning. It combines the flavors of a classic enchilada with breakfast ingredients for a unique and satisfying dish.
Ingredients
- 1/2 cup tomato soup
- 2 corn tortillas
- 2 tbsp sour cream
- 1 tbsp diced green chile
- 1 egg
- 1/4 cup cheddar cheese, shredded
- 2 slices of ham, diced
- 2 crackers, crushed
- 2 slices of bacon, cooked and crumbled
- 4 pepperonis
- 1/4 cup refried beans
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the tomato soup and sour cream.
- In a separate bowl, beat the egg and mix in the diced green chile.
- Dip the corn tortillas in the tomato soup mixture to coat.
- Place the coated tortillas in a small baking dish, layering with the diced ham and shredded cheddar cheese.
- Pour the beaten egg mixture over the layered tortillas.
- Spread the refried beans on top of the casserole.
- Sprinkle the crushed crackers and crumbled bacon over the casserole.
- Place the pepperonis on top for added flavor.
- Bake in the preheated oven for 20-25 minutes, until the casserole is set and the cheese is melted.
- Serve hot and enjoy!