Easy Huevos Rancheros Casserole

Step 1: Base ... Spray an 8" square pan with a non stick spray, bottom and sides. Then, place 4 of the tortillas in the bottom of the pan, coming up the sides about 1"; and, don't worry if they overlap on the bottom of the pan, you want that.

Step 2: Cheese and Filling ... First, mix the 2 cheeses together. Then, sprinkle 1/2 cup of the cheese over the tortillas; top with the chorizo, chilies, olives, and another 1/2 cup of cheese. Finish with the remaining tortilla which is cut into 1/2" strips. Lay the strips over the top of the filling.

Step 3: Egg Mixture ... Add the eggs, milk, oregano, and red pepper flakes to a small bowl and beat well. Then, pour over the filling and finish with the remaining 1/2 cup of cheese, pressing the cheese down into the casserole. Cover with foil and refrigerate at least 8 hrs, up to 16 hrs - not much longer.

Step 4: Bake ... In a pre-heated 350 degree oven on the middle shelf, covered for 30 minutes. Then uncover, and bake an additional 15-20 minutes until a knife inserted in the center comes out clean - meaning, the eggs are set. Just like testing a cake.

Step 5: Serve ... Remove from the oven and cover with the same piece of foil you took off during cooking. You want the eggs to rest at least 5-10 minutes before cutting. Serve with sour cream, salsa, and I love to diced avocado. ENJOY! It is very simple to put together, but really good.