Breakfast Casserole

Ingredients

• 3  to 4 avocados ripe
• 5 cups day old biscuits 
• 14 ounces chiles diced
• 18  eggs 
• 2.5 cups mexican cheese blend shredded white
• 1.5 cups milk 
• 0.5 cup bell peppers red chopped
• 2 cups broken tortilla chips blue

Equipment

• oven
• dutch oven

Directions

1. Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste.
2. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm.
3. Serve with cactus sauce.
4. Puree all ingredients together and refrigerate.