Tortilla Brunch Bake

By lorik

Ingredients

• 1 doz. eggs
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 12 corn tortillas (6 inch)
• 4 green onions, sliced, divided
• 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
• 1 jar (16 oz.) red salsa
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Details

Servings 12
Preparation time 15mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375º F.

BLEND eggs and cream cheese in blender until smooth.

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.

BAKE 25 min. Top with remaining cheddar; bake, uncovered, 15 min. or until center is set.

LET stand 10 min. before serving topped with sour cream and remaining onions.

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.