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Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F. Coat a 3-quart baking dish with nonstick cooking spray. Thaw one 10-oz. package frozen chopped spinach. Drain and squeeze dry. Tear 12 corn tortillas into bite-size pieces and scatter half of them in the bottom of the dish. Top evenly with 1 cup of shredded Cheddar or Pepper Jack cheese, 3/4 cup tomatillo salsa, half the spinach, and 1/4 cup sliced green onions. Repeat the layers: tortillas, 1 cup shredded cheese, 3/4 cup salsa, 1/4 cup sliced green onions, and the remaining spinach. In a large bowl whisk together 1 1/2 cups lowfat buttermilk and 6 eggs (mixture may look curdled). Pour over the layers in dish. Top with an additional 1/2 cup shredded cheese. Bake for 35 to 40 minutes or until eggs are set and center reaches 160°F on an instant read thermometer. Cool for 10 minutes. Serve with a dollop of sour cream, if desired.

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Tips

Get a head start on this breakfast-for-dinner dish by assembling and refrigerating the casserole up to 24 hours ahead. Let stand at room temperature 30 minutes before baking. Increase baking time to 45 to 50 minutes or until casserole reaches 160°F.

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Reviews

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