• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Egg and Spinach Casserole

  • Recipe Submitted by on

Category: Main Dish, Mexican, Vegetables

 Ingredients List

  • Vegetable Oil
  • 6 Corn Tortillas; *
  • 2 Bacon; Slices
  • 1/4 c Onion; Chopped, 1 Sm.
  • 1 Clove Garlic; Finely Chopped
  • 2 tb Margarine Or Butter
  • 1 tb Vegetable Oil
  • 2 c Tomatoes; Chopped, 2 Md.
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/4 ts Nutmeg; Ground
  • 1 lb Spinach; Fresh, Chopped
  • 8 Hard Cooked Eggs; Lg, Peeled
  • 1 c Basic Green Sauce; **
  • 4 oz Cheese; Shredded, ***


* The Corn Tortillas should be 6 to 7-inches in diameter. ** See
Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
in this recipe.
Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable oil in an
8-inch skillet over medium heat, just until hot. Cook the tortillas, one
at a time, in the oil until crisp, about 1 minute. Drain on paper towels
and then cut them into small pieces. (NOTE: You could use tortilla chips
where they are available.) Cook and stir the bacon, onion, and garlic in
the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the
onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer
uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and
cook until the spinach is wilted, about 3 minutes. Line the bottom of an
ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces.
Spread the spinach mixture over them. Cut the eggs lengthwise into halves
and arrange them on the spinach mixture. Pour the Basic Green Sauce over
the eggs; sprinkle with the cheese and bake, uncovered until the cheese is
melted, abut 15 minutes.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?