Eggs for breakfast.
Eggs for brunch.
Eggs for lunch.
Eggs for dinner.
Eggs for dessert.
Eggs for snack.
Eggs are acceptable anytime, anywhere, Sam I am.

Dulce de Leche is the most popular sweet treat in Latin America. People have it for breakfast, most commonly on toast, but also on pancakes or waffles. It’s also the main ingredient of many cakes, pies, and typical pastries. It goes great with banana, chocolate or meringue and there are even dulce de leche ice creams!

THUS, anytime, anywhere!

These eggs are oh so sweet, creamy, caramelized, and layered with the epitome of Latin American greatness: Dulce de Leche, along with white corn tortillas.

Dulce de Leche: “candied milk” – also known as caramelized milk or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk (sweetened condensed milk) over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavor and color from non-enzymatic browning (caramelization). It is typically used to top or fill other sweet foods – as well as for layering in cakes.

Dulce de Leche Layered Egg Bake

2 Tbs. butter, room temperature
2 cans La Lechera Dulce de Leche
6 large eggs
1/3 cup heavy cream
12 white corn tortillas
sea salt

Preheat the oven to 325 degrees.

Thoroughly grease a square baking dish with butter.

In a bowl, whisk together the Dulce de Leche, eggs, cream, and sea salt, until smooth.

Layer 4 tortillas atop the buttered pan.
Top with 1/3 the egg mixture.
Top with 4 more tortillas, the next 1/3 of the egg mixture, then the last 4 tortillas, and the rest of the sweet egg mix.

Bake for 45-60 minutes, until the eggs are just about set.

Allow to cool enough to fully set before slicing, scooping, and serving.

Breakfast, lunch, dinner, dessert…you choose.