Solar Cooking – Mexican Breakfast Casserole

Continuing to adapt some old recipes for use with our new ASSC Solar Cooker:

Solar Cooking – Mexican Breakfast Casserole


  • 5 eggs, beaten
  • 1 small onion, chopped
  • 1 cup shredded cheese
  • 1/4 cup milk
  • 1 5 oz. can Hormel Smoked Ham (finely diced)
  • 4 corn tortillas, cut into quarters
  • Favorite picanté sauce or salsa (optional)

In a baking dish, (I use our Black Ice “frying” pan), line the bottom with tortillas. In a bowl, add the beaten eggs and milk and beat again. Add cheese, ham (or sausage), and onion and mix thoroughly.

Pour mixture over tortillas. Bake in Solar oven about 1.5-2 hours, until firm. Cut into serving squares. Garnish with jalapeno peppers. This casserole is delicious and easy – serve with plenty of picanté sauce, refried beans with cheese and hot flour tortillas.

Approximately 4 servings

This entry was posted by dave on Thursday, July 21st, 2011 at 9:09 pm and is filed under Solar Cooking . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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