Tamale Breakfast Casserole
This simple but tasty breakfast casserole features El Yucateco® Green Habanero Sauce for a festive and spicy bite your friends and family will love!
Equipment
- mixing bowl
- Measuring cups and spoons
- Casserole or gratin dish
- Aluminum foil
Ingredients
- 6 eggs
- 1 cup whole milk
- 2 cups Mexican style shredded cheese, divided a mix of mild cheddar and Monterey jack
- 4 oz diced green chiles
- El Yucateco Green Habanero Hot Sauce
- salt & pepper
- 1 lb tamales, about 5-6 medium tamales
Toppings (for serving, optional)
- chopped cilantro
- sour cream
- El Yucateco Habanero Hot Sauce
- diced tomatoes
Instructions
- Preheat the oven to 375 degrees F. Spray the bottom of a medium casserole or gratin dish with a little olive oil and set aside.
- In a medium size mixing bowl add eggs, whole milk, 1 cup of shredded cheese, diced green chiles, a few dashes of hot sauce and a pinch of salt and pepper. Mix together until well combined. Set aside.
- Cut tamales into quarters and then place in an even layer on the bottom of the prepared casserole dish.
- Pour egg mixture over the top of the tamales and then sprinkle on the remaining cup of shredded cheese.
- Cover the top of the dish with foil then bake at 375 degrees F for 35 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until golden brown and the middle is no longer wobbly.
- Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!
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