Egg and Spinach Casserole
| Yield: | 8 Servings |
| Categories: | Main Dishes, Mexican, Vegetables |
| Vegetable Oil | ||
| 6 | Corn Tortillas; * | |
| 2 | Bacon; Slices | |
| 1/4 | c | Onion; Chopped, 1 Sm. |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | tb | Margarine Or Butter |
| 1 | tb | Vegetable Oil |
| 2 | c | Tomatoes; Chopped, 2 Md. |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg; Ground |
| 1 | lb | Spinach; Fresh, Chopped |
| 8 | Hard Cooked Eggs; Lg, Peeled | |
| 1 | c | Basic Green Sauce; ** |
| 4 | oz | Cheese; Shredded, *** |
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