Eggs Ole, a southwestern breakfast casserole.

Shirlene Disantis' Eggs Ole'

A wonderful and easy Southwestern Breakfast Casserole

Course Breakfast
Cuisine Mexican, Southwestern
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12


  • 1/4 cup canola oil
  • 1 dozen corn tortillas
  • 1 pound chorizo cooked
  • 1 cup cheddar cheese
  • 1 cup Monterey jack cheese
  • 16 eggs
  • 12 ounces of your favorite salsa
  • 1 cup sour cream
  • For the sauce:
  • 12 ounces Velveeta
  • 8 ounces of your favorite salsa


  1. Preheat oven to 350 degrees.
  2. Cook chorizo in a fry pan, remove to paper towels and set aside.
  3. Heat oil in large skillet. Place tortillas,one at a time, in skillet and with tongs turn quickly just to soften. Just a few seconds per side. Transfer the tortillas to paper towels as you cook them.
  4. Spray a 9x13 casserole dish with Pam.
  5. Line bottom of the casserole dish with tortillas. Top with the chorizo and grated cheeses.
  6. Mix eggs, sour cream and salsa together; pour over the casserole.
  7. Bake at 350 for 30 - 40 minutes or until set.
  8. Serve with Velveeta sauce and black olives for garnish..