Egg bakes are a favorite of mine. This recipe has a twist using tortillas, corn and chorizo. It makes an excellent dinner combination which could be altered with beans, cheese, or jalapenos. The original recipes calls for chorizo sausage but, I opted to sub out the chorizo for a healthier soy alternative "soyrizo". At the beginning of my marriage I was a fanatical eater. I would have never eaten the desserts I make today let alone even take a bite. Tofu and veggies were a big part of my diet. Needless to say between the tofu and my poor cooking skills I was not winning points with my new meat and potatoes husband in the kitchen. There was the infamous egg bake I made with soy crumbles which I still hear about to this day. Both my father and Brad detested it. I feel confident these days subbing in the soyrizo as both my cooking, my eating habits and soy products have come a long way in 7 years. Thank goodness!
tortilla bread pudding
adapted: everyday with rachel ray
- 2 cups frozen corn kernels, thawed
- 1 tablespoon vegetable oil
- 1 large onion, chopped (~1 1/2 cup)
- 6 ounces soyrizo (chorizo)
- 3 eggs
- 1 1/2 cups milk
- 4 large flour tortillas (about 9 inches), chopped in 1-2" pieces.
- Salt and pepper (1/2 tsp salt and 1/8 tsp pepper)
- 2 scallions, thinly sliced
- Preheat the oven to 400°. Grease an 8-inch square baking dish.
Using a food processor, puree 1 cup corn and 4 tortillas.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla mixture. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.Frozen Assets
Wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350° for 15 minutes.
I just stumbled upon Saturday with Rachel Ray hosted by Taste and Tell. I was excited to find a source of tested Rachel Ray recipes. I have such hit or miss success with her recipes that I look forward to following her reviews. Thanks!