Salsa and chips are a crowd favorite anytime. So why not turn them into a homey, satisfying breakfast casserole the whole family will devour? This recipe takes a cue from Spanish tortas, playfully using tortilla chips instead of thin layers of potatoes. The trick is to let the chips soak up a bit of the egg mixture to ensure the casserole is rich, "egg-y" and moist. If you are a salsa-holic like I am, add in another ½ cup or more of the Garden Fresh Gourmet® salsa before baking. This is one of those recipes that once you get the hang of it, you will make freestyle, adding in your own personal twists according to your tastes and likes.
Prep Time: 20 minutes
Cook Time: 50-55 minutes
- 12 eggs
- 1 cup whole milk
- 1¼ teaspoons Kosher salt
- 1 16-ounce container Garden Fresh Gourmet® Jack's Special Salsa
- 3 cups Garden Fresh Gourmet® Tortilla Chips
- 2 cups fresh arugula + more to garnish
- 2 cups shredded extra sharp cheddar cheese
- ⅓ cup halved cherry tomatoes
Preheat the oven to 350°F.
Lightly spray a 2-quart baking dish with cooking spray.
Whisk together the eggs, milk and salt in a large mixing bowl. Add in all but ⅓ cup of the salsa; whisk again. Stir in the arugula and cheese.
Place the chips in the bowl and gently fold with a rubber spatula until they are fully coated with egg. Let sit for 5 minutes to slightly soften.
Pour the casserole mixture into the baking dish, making sure to tuck as much of the chips into the eggs as possible. Place on the middle rack of the oven and bake about 50 minutes, until the top is golden brown and a knife comes out clean from the center.
Remove from the oven and let rest 10 minutes before serving.
Spoon the remaining salsa over top and scatter the arugula and cherry tomatoes.