Double Corn Tortilla Casserole

Double Corn Tortilla Casserole

(6 servings)    Printable Version
  • 8 corn tortillas
  • 1 and 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1 cup whole kernel corn - canned or frozen that has been thawed
  • 1/3 cup chopped bell pepper
  • 1/3 cup chopped onion
  • 5 large eggs
  • 1 cup buttermilk
  • 1 4-ounce can diced green chile peppers
This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)

Double Corn Tortilla Casserole

How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.

Makes 6 servings.

Double Corn Tortilla Casserole In The Baking Dish

For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.

Serving of Double Corn Tortilla Casserole


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.

This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.

Mr Breakfast would like to thank Konnie for this recipe.

Comments About This Recipe
What do you think of Double Corn Tortilla Casserole?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From Kevin77
Rating (out of 5):  

I really loved this breakfast!

Comment submitted: 10/27/2015 (#19608)

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