Tortilla and Scrambled Egg Casserole

  • Difficulty: Basic
  • 45 minutes
  • 3 servings

Scrambled eggs with vegetables, rolled in tortillas, and covered with a delicious creamy sauce! This casserole recipe has plenty of surprises in store for you. And do not worry! It might be complex, but it’s not complicated to make.

Ingredients Needed for Tortilla and Scrambled Egg Casserole

5 eggs
salt
pepper
½ red bell pepper, chopped
2 spring onions s, chopped
1 ounce butter
2 tablespoons of flour
½ cup milk
1 ounce mozzarella, shredded
3 tortilla wraps

How to Cook Tortilla and Scrambled Egg Casserole

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Crack the eggs, sprinkle some salt over them, and then whisk them.
  3. Add the chopped red bell pepper and 1 spring onion.
  4. Mix everything together.
  5. Heat a cast-iron skillet and pour the eggs and veggies in it.
  6. Scramble the eggs and vegetables in the pan, so that it gets properly cooked.
  7. Heat a large saucepan and add the butter.
  8. Let it melt while stirring with a spoon.
  9. Add the flour over the melted butter and mix the two together with a spoon.
  10. Pour in the milk and keep stirring until it comes to a boil.
  11. Add the shredded mozzarella, sprinkle salt and pepper.
  12. Take a tortilla wrap. Add some of the scrambled eggs and veggies on it and roll it.
  13. Put the 3 tortilla rolls in a ceramic oven tray.
  14. Pour the cheesy cream over the tortillas.
  15. Top the dish off with 1/2 chopped spring onion.
  16. Cook in the oven for 20 minutes.

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