mexican cheese tomato & eggs bake
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 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.
-
Step 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.
-
Step 3Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Category:
Meat Breakfast
Culture:
Mexican
Keyword:
#eggs
Keyword:
#Tomato
Keyword:
#PEPPERS
Keyword:
#Brunch
Keyword:
#breakfast
Keyword:
#mexican
Keyword:
#Delicioush
Method:
Bake
Ingredient:
Eggs
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