Make this delicious casserole for a brunch crowd or it makes a great meal prep. Each serving reheats in about 1:40 in a covered microwaveable dish.
This is a great way to use your tamales in a new way. Wait! You didn’t just spend 12 hours making tamales? No worries! Tucson Tamale has you covered with delicious tamales that are ready to eat.
In this recipe I used the Tucson Tamale Green Chile Pork & Cheese Tamales, but any of their flavors will create a delicious result. Makes 6 servings or cut into 8 if served alongside other brunch items.
Ingredients
- 4 Tucson Tamale Green Chile Pork & Cheese Tamales
- 1 tbs. Coconut oil
- 10 oz. Green chili enchilada sauce or salsa verde
- 1 c. Shredded cheese (Oaxaca cheese would be delicious! I had a cheddar/Monterrey Jack blend)
- 1 c. Egg whites
- 1/2 c. Coconut milk (not the lite)
- 6 lg. Pasture raised eggs
- Salt & pepper to taste
Preheat oven to 350 degrees
Using a paper towel, coat a baking dish with the coconut oil including the sides.
Whisk the egg whites & coconut milk until well blended & fluffy. Add the 6 eggs & a pinch of salt & pepper & whisk to completely blend the egg mixture.
Pour half the green sauce into the prepared casserole & move the dish until it’s distributed evenly.
Slice the tamales into 8 pieces each & arrange 3 tamales in the casserole dish. Cover with half the cheese & remaining green salsa. (You can save the husks for serving)
Pour the egg mixture over the casserole. Then crumble the remaining tamale into the dish, distributing evenly.
Cover with heavy-duty foil & bake 30 minutes.
After 40 minutes, remove the foil, turn the oven up to 475 & bake 15 minutes more.
Sprinkle the remaining cheese over the casserole & bake 10 minutes more. Add more time if needed but avoid overcooking.
Remove from the oven & run a knife around the edges to loosen. All the casserole to rest 5-10 minutes before cutting & serving.
Enjoy!
