Breakfast tortilla stack up

I make this thing for breakfast about 1-2 times a month and I have no idea what it is called or what the proper name for it should be. As far as I can tell from looking over various restaurant menus, it is sort of a cross between Huevos Rancheros, Chile Rellenos, and Chilaquiles. I am just going to embrace my white girl roots and call it “Breakfast Tortilla Stack Up” and be done with it.

There are a few variations that you can do here. You can add more veggies if that suits you or sometimes I do bacon too.

Breakfast Tortilla Stack Up

-1 can beans (this time around I used black because that was what I had, but pinto works too)
-1 pkg corn tortillas (mine were actually a combo of corn and wheat, but same idea)
-1 can green chilies
-5 eggs (preferably pastured!)
-cheddar and Monterey Jack cheeses, shredded
-Worcestershire Sauce
-hot sauce (I used Chalula)
-salt and pepper

-bacon, browned and chopped into pieces
-red bell pepper, chopped
-green onions, chopped
-spinach or chard, chopped
-tomatoes, chopped
-cilantro leaves
-sour cream

Preheat your oven to 350.

Use butter to grease your pie dish.


Prepare your eggs.


Crack them into a bowl and add a splash of milk, a few dashes of hot sauce, Worcestershire sauce, salt and pepper.


Whisk together until well combined.


Shred your cheeses and mix together.


Then begin layering. Rip up your tortillas and cover the bottom of your baking dish.


Use a spoon to spread beans and chilies on top of tortillas.


At this point you can add your optional veggies and bacon (the tomatoes, cilantro, sour cream and guac are for topping).

Pour in a little of your egg mixture and sprinkle with cheese.


Repeat, layering tortilla with eggs, cheese, beans and other ingredients like making a lasagna.

Place in oven and bake 30-60 min until the middle is no longer liquid. I know that seems really broad in range for cooking time, but I have had these finish within various points of that time frame. On hot summer days it is usually closer to 30 min and on cold mornings it is closer to an hour. It averages about 45 min. I usually set the timer for 30, check it and then if needed put it back in for 10-15 min, check again, etc.


Cut into wedges and, if you desire,
top with guacamole, cilantro, sour cream and tomatoes.



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Filed under Gourmet Lisa

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