Egg and spinach casserole
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Egg and spinach casserole
  Spinach    Casserole    Breakfast    Mexican    Vegetables    Eggs  
Last updated 6/12/2012 12:56:37 AM. Recipe ID 18894. Report a problem with this recipe.
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      Title: Egg and spinach casserole
 Categories: Breakfast, Main dish, Mexican, Vegetables
      Yield: 8 Servings
 
           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.
 




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Recipe ID 18894 (Apr 03, 2005)

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