Eggs Ranchero Casserole

1 cup finely ground bread crumbs, (can use corn bread if you have it).
2 cups very coarse hard bread crumbs. ( I got all the crumbs from processing hardened Ciabatta rolls).
Non stick cooking spray
1 very large white onion, chopped
1 stick of butter, (1/2 cup), melted
2 (15 oz) cans Hunts diced tomatoes, drained
Salt
5 or 6 chopped bell peppers, various colors (frozen peppers are okay)
1/3 to 1/2 cup Sriracha sauce
16 eggs, whipped in a blender
1 very large package Mexican style shredded cheese, (about 30 oz)
1 can luncheon meat, (Spam), chopped. (Can substitute ham or chorizo)

Preheat oven to 375F.

Spray a 13 x 9 casserole dish with non stick cooking spray. Coat the bottom of the pan with the finely ground bread crumbs. Add the coarse crumbs on top of the fine, and pour 1/2 cup of melted butter over the top. Do not stir.

In a small frying pan, sauté the chopped onion in the remaining 1/2 cup of butter. When done, spoon the onions over the bread crumbs, trying to ensure that the crumbs are covered in onions and butter.

Pour the drained tomatoes into a large bowl, and add the peppers. Add the sriracha sauce and mix REALLY well. Spread the tomatoes and peppers over the onions and spread them to the edges. Sprinkle the veggies with salt.

Crack all of the eggs into your blender, and whip for one minute. Pour them over the veggies.

Pour the shredded cheese over the top of the eggs, and carefully spread to the edges to cover veggies.

Dot the top of the cheese with the chopped luncheon meat, (or substitute), (optional, add slices of pickled jalapeno pepper here and there).

Bake 45 minutes. The bread crumbs will form a crust on the bottom of the eggs.

Serves 12 to 15 people.


AND I made blueberry muffins this morning! Finally!