Crinkle Tortilla Casserole
This Crinkle Tortilla Casserole combines folded flour tortillas, ham, spinach, eggs, milk, and mozzarella into a baked dish with crisp edges and a soft, custardy center—simple, comforting, and perfect for any meal.
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Servings: 5
Ingredients
- 14 to 16 flour tortillas
- 10 to 12 thin slices ham
- 1 cup cooked spinach well drained
- 2 large eggs lightly beaten
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Cooking spray or baking spray for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch casserole dish with baking spray and set aside.
- Fold each tortilla into an accordion or zig-zag shape. Arrange the folded tortillas vertically in the prepared baking dish, positioning them closely together to fill the dish evenly.
- Evenly distribute the ham slices and drained spinach into the folds and spaces between the tortillas.
- In a mixing bowl, whisk together the eggs and milk until fully combined. Season the mixture with kosher salt and freshly cracked black pepper to taste.
- Slowly pour the egg and milk mixture over the tortillas, ensuring the liquid is evenly distributed throughout the casserole.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the casserole uncovered for 18 to 20 minutes, or until the egg mixture is set, the cheese is melted, and the top is lightly golden and bubbling.
- Remove from the oven and allow the casserole to rest briefly before serving. Serve warm.
Notes
To make this Crinkle Tortilla Casserole gluten free, substitute the flour tortillas with certified gluten-free tortillas that are flexible enough to fold without cracking. Verify that the ham and all packaged ingredients are labeled gluten free, as some processed meats may contain hidden gluten.