Ole Souffle
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 12 squares
Ingredients
  • 2 small cans diced green chiles
  • 4 small corn tortillas, torn into pieces
  • 1.5 lbs grated Mexican blend cheese
  • 2 roma tomatoes, sliced
  • 8 large eggs
  • 8 oz. sour cream, plus more for topping
  • ½ tsp. onion salt
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • paprika, for sprinkling
  • Salsa, for serving
Instructions
  1. Grease a 9x13 baking dish.
  2. Lay half of chiles in bottom of dish.
  3. Top with half of tortillas and half the cheese.
  4. Arrange all tomato slices on top.
  5. Repeat layers, using remaining chiles, tortillas, and cheese.
  6. Beat eggs, sour cream, and all spices in a bowl until smooth.
  7. Pour egg mixture evenly over layers. Sprinkle with paprika.
  8. Bake, uncovered, at 350 for approximately 45-50 minutes (until dish is puffy and set in the center). Let stand approximately 10 minutes before cutting.
  9. Serve with a dollop of sour cream and salsa.
  10. *NOTE: You can assemble this dish the night before and bake it the next morning. Just keep the egg mixture in a separate bowl and pour over the ingredients in the 9X13 dish just before baking.
Recipe by The Amiable Cooks at https://theamiablecooks.com/breakfast-for-the-masses-nutella-crepes-with-berries-ole-souffle-and-bacon/