Mexican Breakfast Casserole
- 9 eggs, beaten
- 1 small onion, chopped
- 1 cup shredded cheddar cheese or Monterey jack
- 1 cup buttermilk
- 1 cup diced ham
- 5 corn tortillas, cut into quarters
- ¼ cup Happy Hal’s
Preheat oven to 350°. In 12X8 inch greased baking dish, line the bottom with tortillas. In a bowl, add the beaten eggs and buttermilk and beat again. Add cheese, ham, and onion, and mix thoroughly. Pour mixture over tortillas. Bake 35-40 minutes, until firm. Cut into serving squares.
Garnish with jalapeno peppers.
Serve with refried beans with cheese.