Brunch Casserole

by Lorie G.

1 (18 oz.) box José Olé® Steak and Cheddar Mini Chimichangas, thawed
2 cups shredded cheddar and jack blend cheese
4 oz. cream cheese cut into 1/4" pieces
8 eggs
3/4 cup milk
1/2 cup plain yogurt
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 (4 oz.) can diced green chilies

Preheat oven to 350°F.

Cut Chimichangas into 6-8 pieces and place into greased 13x9" baking dish.
Top with cubed cream cheese and shredded cheese. In mixing bowl, beat eggs with electric mixer. Add milk and yogurt. Mix well. Add flour, baking powder and salt to egg mixture and beat until well combined. Stir in green chilies and pour over chimichangas and cheeses. Place in preheated oven and bake for 30-40 minutes (until eggs are set). Serve with sour cream and salsa if desired.

8 Servings