Instructions

1. Heat oven to 375º F.
2. Blend eggs and cream cheese in blender until smooth.
3. Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to evenly cover bottom of dish. Cover with egg mixture, and half each of the onions and cheddar. Top with remaining tortillas and salsa; cover.
4. Bake 25 min. Top with remaining cheddar; bake, uncovered, 15 min. or until center is set.
5. Let stand 10 min. before serving topped with sour cream and remaining onions.

Cooking time (duration)

Prep Time: 15 min. | Total Time: 55 min.

Number of servings (yield)

12 servings

Category

Dinnertime

Submitted by

Kraft

Nutritional Information

Per Serving: 260 calories, 15g total fat, 8g saturated fat, 220mg cholesterol, 470mg sodium, 18g carbohydrate, 2g dietary fiber, 2g sugars, 12g protein, 15%DV vitamin A, 4%DV vitamin C, 20%DV calcium, 8%DV iron.

Make Ahead:
Assemble casserole as directed. Refrigerate up to 12 hours. When ready to serve, bake, covered, in 375°F oven 30 min. Top with remaining cheddar; bake, uncovered, 20 to 25 min. or until center is set. Let stand 10 min. before serving as directed.

Serving Suggestion:
For a delightful brunch idea, serve this satisfying egg casserole with a seasonal fresh fruit salad.