mexican cheese tomato & eggs bake

181 Pinches 12 Photos
Somewhere, PA
Updated on Mar 14, 2014

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

prep time 25 Min
cook time 30 Min
method Bake
yield 8 serving(s)

Ingredients

  • 1 - red bell pepper, diced
  • 4 ounces can, green chiles - drained
  • 1 - onion, diced
  • 3 tablespoons oil
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon corn starch
  • 1 1/2 teaspoons chili powder or more to taste
  • 1 teaspoon cumin
  • 15 ounces tomatoes, diced
  • 1 teaspoon sugar
  • 12 - eggs, lightly beaten
  • 2 cups pepper jack or mexican cheese - shredded
  • fresh - or dried chives for garnish

How To Make mexican cheese tomato & eggs bake

  • 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.
  • Step 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.
  • Step 3
    Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!

Discover More

Category: Eggs
Culture: Mexican
Keyword: #eggs
Keyword: #Tomato
Keyword: #PEPPERS
Keyword: #Brunch
Keyword: #breakfast
Keyword: #mexican
Keyword: #Delicioush
Method: Bake
Ingredient: Eggs

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