Monday, April 14, 2014

Recipe: Mexican Baked Eggs

Preparation
How about that curly bacon!
BAKED MEXICAN EGGS
Serves 4

6 slices bacon, cut into small pieces, plus 4 additional pieces cooked and formed into curls
16 oz tomatoes (can use stewed or canned)
¼ C chopped green chilies
1 clove garlic, minced
4 eggs
Salt, pepper
Tortillas, heated, buttered, and rolled

Preheat oven to 325 °. Cook bacon pieces slowly in skillet until crisp, drain off excess fat, add tomatoes, chilies, and garlic, and heat through. Divide mixture evenly among 4 baking cups and carefully slide an egg on top of tomato mixture in each cup. Sprinkle each egg lightly with salt and pepper and bake 20-25 minutes or until eggs are set. Top each egg with a bacon curl. Pass heated and rolled tortillas.

2 comments:

  1. I love, love, love this! I will love this even more when I make it with cheese on top!

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    Replies
    1. It is really good. And I bet it would be great with cheese!

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