Fiesta Brunch Casserole

Fiesta Brunch Casserole


  • 4 (8-inch) flour tortillas
  • Butter-flavor nonstick cooking spray
  • 15 ounces can chili no beans
  • 3 peeled russet potatoes, cooked and diced
  • 4 eggs
  • 1 cup chopped tomato
  • 1/2 cup chopped green onions
  • 1/2 cup shredded Cheddar cheese
  • 1 cup salsa, optional


Heat the oven to 400 degrees. Spray both sides of the tortillas with the cooking spray. Place 2 tortillas into each of two loaf pans, gently shaping each tortilla to create a "bowl". In a medium saucepan, heat the chili. Stir in the potatoes and cook until thoroughly heated. Divide the chili mixture among the tortillas. With the back of a spoon, make an indentation in each chili mixture. Break an egg in each indentation. Bake 10 minutes. Cover loosely with foil. Bake 5 to 10 minutes longer or until the eggs are done. Gently lift out of the pans to serving plates. Spoon on the tomato and onions. Sprinkle with the cheese. Serve with salsa, if desired.

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