Great Make-Ahead Breakfast

It seems like a no-brainer to have breakfast ready to cook the night before, then just pop it into the oven. Why don't we do that more often?

Here's a great way to say "Ole" to the new day!

Sunny Mexican Egg Strata

8 eggs (or any combination of yolks and whites your health dictates)

1/2 C milk (or substitute)

10 to 12 corn tortillas (the coarser, the better)

1 -7 oz can chopped green chiles

1 pkg pepper jack cheese slices

Beat the eggs with a whisk, add 1/2 cup of milk (or milk substitute) and whisk some more to combine. Add the chopped green chiles (without draining) and mix again.

Season with salt, white pepper, hot sauce, to your taste.

Cut or tear the corn tortillas into strips and spread half of them in the bottom of a 9x13 baking dish. Chop the cheese slices (or use grated cheese) and spread half over the tortillas. Repeat the layers of tortillas and end with cheese. Pour the egg mixture over and poke down any tortilla strips that try to escape.

Cover and refrigerate overnight. In the morning, let it come to room temperature for about 15 minutes while the oven heats to 350 degrees F, then bake for 35 to 45 minutes, until golden brown.

Serve with salsa and lime wedges, garnish with cilantro. Makes 8 servings.

I've also made this in muffin cups for individual servings. They freeze well and make a quick breakfast on the run if you're willing to forego the salsa.