This recipe originally featured potato chips, but the tortilla chips work much better. The corn flavor goes nicely with the eggs, and the chips retain some texture. I have added the minced celery and red bell pepper to give a bit more crunch. If you mix the sauce and slice the eggs ahead of time, this dish is a snap to assemble and heat for a company breakfast.
Serves 4.
Ingredients:
- 2 c crushed tortilla chips, divided
- 4 hard boiled eggs, cut crosswise in 1/4 inch slices
- 2 Tbsp minced celery
- 2 Tbsp minced red pepper
- 1-10 oz can cream of celery soup
- 1/2 c milk
- 1 tsp prepared mustard
- 1/8 tsp pepper
- 1/8 tsp salt
- whole tortilla chips and sliced bell pepper for garnish
Directions:
- Preheat oven to 350 degrees F.
- Place 1 cup crushed chips in greased 8? or 9? cake layer dish or a 9?X9? baking dish.
- Cover the chip with a layer of sliced eggs.
- Sprinkle with pepper, salt, minced celery and minced red bell pepper.
- Mix soup, milk, mustard, pepper and salt. Spoon evenly over eggs.
- Sprinkle with remaining crushed chips.
- Cook uncovered for 25 minutes.
- Garnish with whole tortilla chips around the outside of the pan and red bell pepper circles.