This recipe took us by surprise. There’s no meat in here, but there’s still plenty of protein in it to fill you up! We were pleasantly surprised by how filling it was, as well as how very tasty it is! It’s also one of my budget meals, coming in at roughly $1.85 per serving.
Active time: 20 minutes
Total time: 45 minutes
Serves: 4
2 T. vegetable oil
1 large white onion, diced small
coarse salt & ground pepper
3 garlic cloves, minced
1 T. flour
1 can (28 oz) crushed tomatoes
1/2 t. red-pepper flakes
1/2 c. (4 oz) half-and-half
8 flour tortillas, cut into 1/2-inch strips
8 large eggs
1/2 c. (2 oz) shredded cheddar
1. Preheat oven to 400F/200C. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30-45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2-3 minutes. Stir in half-and-half and remove pan from heat.
2. Spread 1 cup tomato sauce in a 9×13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.
Just a quick note: if your casserole comes out not looking like mine, that’s okay. I mixed up the layers on mine! I forgot to put that remaining layer of sauce on before the eggs, so I cooked the casserole until the eggs were nearly set, then put on the remaining sauce and sprinkled it with the cheese. Still tasted great. 🙂
**Each serving has about 492 calories, 26 g fat, 23 g protein, 46 g carbohydrates, 8 g fiber**
On An Even Kiel 