Egg and Spinach Casserole
corn tortillas (6-inch)
Heat the oven to 400℉ (200℃). Heat ⅛ inch of vegetable oil in an 8-inch skillet over medium heat, just until hot.
Cook the tortillas, one at a time, in the oil until crisp, about 1 minute.
Drain on paper towels and then cut them into small pieces.
Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender.
Stir in the tomatoes, salt, pepper, and nutmeg.
Simmer uncovered for 3 minutes, stirring occasionally.
Add the spinach, cover and cook until the spinach is wilted, about 3 minutes.
Line the bottom of an ungreased square 8x8x2-inch pan with the tortilla chips or pieces.
Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture.
Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.