I make some sort of a breakfast casserole every single week…and my Migas Casseroles are always a favorite. I have my original version and then also a sausage version. This time, I added some candied (or sometimes called sweetened) jalapenos to the mix and boy oh boy, this disappeared when I brought it to church! My nine year old son said it was like eating nachos for breakfast…who doesn’t love that?! Enjoy!
This recipe serves about 12.
enough tortilla chips to cover the bottom of a 9×13 baking dish
12 slices of bacon (uncooked), chopped
1 cup (or more if you really like them!) of candied or sweetened jalapenos (found in a jar right next to where you find deli-sliced jalapenos)
1½ tablespoons chili powder
8 green onions, chopped
1½ cups shredded cheddar cheese
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Spread out a thick layer of tortilla chips across the bottom of your dish (they can overlap). I used a potato masher to lightly break mine up in the dish. Set aside.
In a mixing bowl, whisk your eggs together then add in your chopped bacon, candied jalapenos (drain, don’t add the juice), chili powder, green onions and cheddar. Stir this mixture together and then pour it down over the chips.
Pop your casserole in the oven and bake about 45 minutes or until the egg mixture is set and everything is bubbly.
Remove and serve immediately.
A little spicy, a little sweet, a little cheesy and a whole lot of crunchy. The perfect breakfast!