Huevos Fandangos Recipe

Before I was designing rooms, I was feeding a full inn. Back in the '90s, I was innkeeper and head chef at our bed and breakfast, the Battenkill Inn, and this Huevos Fandangos recipe was a guest favorite. It was such a hit that it made me a national finalist in the Jones Dairy Farm Bed & Breakfast Recipe Competition!

All these years later, I still make it all the time.

Prep the night before you want to serve.

A favorite breakfast recipe for feeding a crowd!

Ingredients:

• 8 large eggs

• 1 cup milk

• 1 tsp cumin

• 1 tsp minced garlic

• 1 tsp ground black pepper

• 1 package corn tortillas (can be white or yellow corn and size doesn’t matter)

• 16 oz jarred salsa of choice (or homemade if preferred!) I’d stay away from fruity salsas

• 2 cups grated cheddar cheese

• 1 yellow onion, chopped

• 1 green pepper, seeded and chopped

• 1 red (or yellow or orange) pepper, seeded and chopped

• 1 lb ground sausage (hot or sweet, I like a combo) – optional if making this vegetarian

• Sour Cream

• Chopped cilantro

Instructions:

1. Spray a 9 x 13 pan with nonstick spray.

2. Cut the corn tortillas in 1” – 2” strips. Make a layer on the bottom of the pan (like you are making lasagna)—overlapping is fine!

3. Top this layer with ½ of the salsa, onion, peppers, sausage and cheese.

4. Top with another layer of corn tortilla strips (don’t be shy with these! They can overlap.)

5. Layer the rest of the salsa, onion, peppers and sausage.

6. Whisk together eggs, milk and spices. Pour over the tortilla layers. Top with cheese.

7. Cover with foil and refrigerate overnight.

The next morning: Preheat the oven to 350. Cook uncovered for 45-60 minutes. Let sit for about 10 minutes before cutting into it. Serve with a dollop of sour cream and chopped cilantro!