Morning Harvest Casserole Recipe
Try this Morning Harvest Casserole, a hearty Southern breakfast dish layered with corn tortillas, potatoes, eggs, creamy sauce, and cheddar cheese. Perfect for brunch or meal prep!
Equipment
- 1 large baking pan
- 1 medium mixing bowl
Ingredients
- 16 corn tortillas (doubled up into 8 layers)
- 6 large potatoes, peeled and chopped
- 1/2 cup tomato sauce
- 1 cup heavy cream
- 2 cans (10.5 oz each) French onion soup
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Badia Complete Seasoning
- 1 tsp dried parsley
- 9 large eggs
- 2 cups shredded triple cheddar cheese
Instructions
- Prepare the Pan: Preheat your oven to 450°F (232°C). Grease a large baking pan thoroughly.
- Layer the Tortillas: Arrange the corn tortillas in the bottom of the pan, doubling them up to create 8 thick layers.
- Add the Potatoes: Evenly distribute the chopped potatoes over the tortillas.
- Mix the Sauce: In a mixing bowl, combine the tomato sauce, heavy cream, and French onion soup. Stir until well blended.
- Assemble: Pour the sauce mixture evenly over the potatoes, ensuring they are fully coated.
- Season: Sprinkle salt, black pepper, garlic powder, Badia Complete Seasoning, and dried parsley over the top.
- Add the Eggs: Break the eggs directly over the casserole, spacing them out so they remain intact and whole.
- Bake: Cover the pan tightly with aluminum foil and bake in the preheated oven for 30 minutes, or until the potatoes are tender when pierced with a fork.
- Add the Cheese: Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for another 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before slicing and serving. Enjoy your hearty and flavorful Morning Harvest Casserole!