Recipe

Huevos Rancheros Egg Bake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Filled with savory ingredients and seasoned to just the right intensity, this cheese, egg, and tomato bake is wonderful for brunch, lunch, or dinner. Prep:30m Cook:30m Servings:8	Mountainmam
	cheese eggs tomatoes green chilies cumin onion chives

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Ingredients

1 white onion - diced

1 teaspoon cumin

1 red sweet pepper - diced

4 ounces green chilies - drained

4 cloves garlic

3 tablespoons cooking oil

1 1/2 teaspoons salt

1 pinch pepper - to taste

15 ounces tomatoes - diced

1 teaspoon sugar

1 tablespoon flour or cornstarch

1 1/2 teaspoons chili powder

12 fresh eggs - lightly beaten

2 cups pepper jack or Mexican cheese - shredded

chives - fresh snipped or dried

Directions

Select prepared green peppers or dice fresh green peppers and onions.

Heat cooking oil in sauté pan. Sauté onions, peppers, and garlic adding salt and pepper to taste. When finished cooking, simmer while preparing next ingredients to be added, approximately 7 to 8 minutes.

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 juice from tomatoes, add sugar and then combine with other simmering ingredients to create the sauce.

In a skillet, partially cook 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 and then add sauce mixture of onions, peppers, tomatoes, and seasonings over the eggs. Sprinkle cheese over the entire surface of the ingredients.

Bake at 350º F for 20 to 25 minutes.

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

TIP: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients. Then, freeze the sauce to have available when ready to assemble other ingredients.

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