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.