Mexican Cheese Tomato & Eggs Bake
10 photos of Mexican Cheese Tomato & Eggs Bake Recipe
By
Cassie *
@1lovetocook1x
1
This egg bake is great for breakfast, lunch or even dinner. Seasoned just right...Enjoy!
Shared from a friend...
Shared from a friend...
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
How to Make Mexican Cheese Tomato & Eggs Bake
- 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!
