Title: Egg & Spinach Casserole
Categories: Egg Entree Mexican Vegetable
Yield: 8 Servings
| | | Vegetable Oil |
| 6 | | Corn Tortillas; * |
| 2 | | Bacon; Slices |
| 1/4 | c | Onion; Chopped, 1 Sm. |
| 1 | | Clove Garlic; Finely Chopped |
| 2 | tb | Margarine Or Butter |
| 1 | tb | Vegetable Oil |
| 2 | c | Tomatoes; Chopped, 2 Md. |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg; Ground |
| 1 | lb | Spinach; Fresh, Chopped |
| 8 | | Hard Cooked Eggs; Lg, Peeled |
| 1 | c | Basic Green Sauce; ** |
| 4 | oz | Cheese; Shredded, *** |
* The Corn Tortillas should be 6 to 7-inches in diameter. ** See
Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable
oil in an 8-inch skillet over medium heat, just until hot. Cook the
tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on
paper towels and then cut them into small pieces. (NOTE: You could use
tortilla chips where they are available.) Cook and stir the bacon, onion,
and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch
skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and
nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the
spinach, cover and cook until the spinach is wilted, about 3 minutes. Line
the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla
chips or pieces. Spread the spinach mixture over them. Cut the eggs
lengthwise into halves and arrange them on the spinach mixture. Pour the
Basic Green Sauce over the eggs; sprinkle with the cheese and bake,
uncovered until the cheese is melted, abut 15 minutes.