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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup sweet red peppers, finely chopped 1/2 cup sweet yellow peppers, finely chopped 3/4 cup mild green chiles (canned or frozen), finely chopped 1 cup mushrooms 1/2 cup green onions, finely chopped 1 tablespoon canola or sunflower oil 2 teaspoons garlic powder 6 small corn tortillas, cut into 1/2 inch strips 2 cups cheddar cheese, shredded 1 cup part skim mozzarella cheese, shredded 18 large eggs 1/3 cup half and half 1 cup fresh tomato, sliced Paprika Instructions: The day before serving, spray liberally a 15x10x2 baking dish with cooking spray. Saute in oil until transparent the red pepper, yellow pepper, green chiles, mushrooms and green onion. Set aside and allow to cool. In baking dish, layer half of sauteed vegetable mixture, half of tortilla strips, and half of cheese. Repeat with remaining sauteed vegetables, tortilla strips and cheese. Beat eggs and add half and half. Pour egg mixture over casserole. Arrange tomato slices on top. Cover with plastic wrap and refrigerate overnight. Next morning, heat oven to 350. Remove plastic wrap from baking dish, sprinkle with paprika and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with salsa or fresh pico de gallo, if desired. |
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