Monday, December 26, 2011

HUEVOS RANCHEROS EGG BAKE RECIPE

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

-

1 white onion - diced

-

1 teaspoon cumin

-

1 red sweet pepper - diced

-

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

-

1 pinch pepper - to taste

-

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

-

2 cups pepper jack or Mexican cheese - shredded



chives - fresh snipped or dried

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