Mexican Cheese Tomato & Eggs Bake

Cassie *

By
@1lovetocook1x

This egg bake is great for breakfast, lunch or even dinner. Seasoned just right...Enjoy!


Shared from a friend...


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Serves:

8

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

1
red bell pepper, diced
4 oz
can, green chiles - drained
1
onion, diced
3 Tbsp
oil
4 clove
garlic, minced
1 1/2 tsp
salt
1/2 tsp
pepper
1 Tbsp
corn starch
1 1/2 tsp
chili powder or more to taste
1 tsp
cumin
15 oz
tomatoes, diced
1 tsp
sugar
12
eggs, lightly beaten
2 c
pepper jack or mexican cheese - shredded
fresh
or dried chives for garnish

Directions Step-By-Step

1
Preheat oven to 350 degree F.

Heat the cooking oil in a large skillet. Saute 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.
2
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.
3
Sprinkle evenly with cheese.

Bake for 25 to 30 minutes.

Garnish with fresh snipped chives, dried chives, or bacon bits.

Enjoy!

About this Recipe

Main Ingredient: Eggs
Regional Style: Mexican