Tortilla Brunch Bake

By KeyIngredient

For breakfast, brunch (or anytime really), this cheesy egg bake proves once again why casseroles rule! Watch this video to see our recipe in action.

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Ingredients

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

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.