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...

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Preheat 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.
2In 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.
3Sprinkle 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