Breakfast Casserole

  • Recipe courtesy Cyleen Friman
Total Time:
40 min
20 min
Inactive Prep:
20 min
6 to 8 servings


  • 2 cups broken blue tortilla chips
  • 1 1/2 cups milk
  • 5 cups day old biscuits
  • 18 eggs
  • 1/2 cup chopped red bell peppers
  • 2 1/2 cups Mexican white cheese, shredded
  • Cactus Sauce, recipe follows
    • Directions

      Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.

      Cactus Sauce

      14 ounces diced chiles
      3 to 4 ripe avocados

      Puree all ingredients together and refrigerate.

      Yield: 6 to 8 servings
      Prep Time: 10 minutes
      Cook Time: 0 minutes
      Inactive Prep Time: 2 hours