Mexican Baked Eggs With Cheese And Bell Peppers Recipes

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

WRAPPED MEXICAN EGGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
• Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
• In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
• Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
• Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
• Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

BREAKFAST BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
• Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
• Bake for 15-20 minutes, until peppers are slightly soft.
• Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
• Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
• Bake for 15-20 minutes, until egg whites are set. Serve!
• Enjoy!

THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS

Steps:

• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
• Preheat oven to 350°F.
• Sift together flour, salt, and baking powder into a small bowl.
• Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
• Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

MEXICAN-INSPIRED BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.
• Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.
• Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS

Steps:

• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
• Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
• Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
• Preheat oven to 350°F
• Sift together flour, salt, and baking powder into a small bowl.
• Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
• Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
• Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
• Let stand 5 minutes before serving.

MEXICAN UNSTUFFED PEPPER CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and onions in large skillet; drain. Stir in rice, salsa and 1/2 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

MEXICAN BAKED EGGS WITH CHEESE AND BELL PEPPERS

Steps:

• Position rack in center of oven and preheat to 325 degrees.
• Line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
• Brush both sides of tortillas with melted butter.
• Center 1 tortilla in bottom of pan; arrange remaining tortillas around sides of pan, overlapping slightly, allowing about 2 inches overhang and covering pan completely; set pan on baking sheet.
• Heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
• Blot any drippings with paper towels.
• Reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
• With steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
• Add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
• With steel knife, mince cheese;remove from work bowl and set aside.
• Process bread to fine crumbs, about 1 minute.
• Add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
• Spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
• Pour in egg mixture and sprinkle with cheese.
• Bake 5 minutes;fold tortilla overhang over cheese.
• Continue baking until puffy and pale gold, about 50 minutes.
• Run thin knife between tortillas and pan sides; release sides.
• Garnish with cilantro and serve hot with sour cream and Recipe #336985.