Filled with savory ingredients and seasoned to just the right intensity, this cheese, egg, and tomato bake is wonderful for brunch, lunch, or dinner.
Directions
• Dice the red sweet peppers, green chilies, and onions.
• Heat the cooking oil in sauté pan. Sauté onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer.
• Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired.
• Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
• In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes.
• Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
• Sprinkle cheese over the entire surface of the ingredients.
• Bake at 350ºF for 20 to 25 minutes.
• Garnish with fresh snipped chives, dried chives, or bacon bits.
TIP: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients; then freeze the sauce so that it is available when you are ready to assemble the other ingredients.
Container: 7 x 11 baking dish, sauté pan, skillet
Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 1 slice
Servings: 8
Enter desired servings:
Ingredients
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1 white onion - diced
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1 teaspoon cumin
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1 red sweet pepper - diced
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4 ounces green chilies - drained
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4 cloves garlic
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3 tablespoons cooking oil
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1 1/2 teaspoons salt
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1 pinch pepper - to taste
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15 ounces tomatoes - diced
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1 teaspoon sugar
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1 tablespoon flour or cornstarch
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1 1/2 teaspoons chili powder
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12 fresh eggs - lightly beaten
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2 cups pepper jack or Mexican cheese - shredded
chives - fresh snipped or dried
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