Ingredient Quantity
Flour tortillas 14 to 16
Thin ham slices 10 to 12
Cooked spinach, drained 1 cup
Large eggs, lightly beaten 2
Whole milk 1 cup
Shredded mozzarella cheese 1 cup
Kosher salt To taste
Freshly cracked black pepper To taste
Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch casserole dish with baking spray.
Crinkle Tortillas: Take each flour tortilla and fold it in a zig-zag, accordion-like shape. Place these folded tortillas vertically into the prepared baking dish, pressing them tightly up against one another to fill the dish.
Fill Tortilla Valleys: Place the thin ham slices and the cooked, drained spinach into the “valleys” or folds of the crinkled tortillas, distributing them as evenly as possible throughout the casserole.
Prepare Egg Custard: In a bowl, whisk the 2 lightly beaten large eggs and 1 cup whole milk together. Season with Kosher salt and freshly cracked black pepper to taste.
Pour & Top: Pour the egg-milk mixture evenly over the crinkled tortillas, trying to distribute the liquid so it seeps into all the nooks and crannies of the casserole. Top the entire casserole with the 1 cup shredded mozzarella cheese.
Bake: Bake uncovered in the preheated oven for 18 to 20 minutes, or until the casserole is bubbling, the egg custard is set, and the cheese looks golden brown and melted.
Serve: Remove from the oven and serve warm.
Enjoy your unique and delicious Crinkle Tortilla Casserole!
ADVERTISEMENT
