Mexicanbruncheggs Recipes

MEXICAN BRUNCH EGGS

Mexican Brunch Eggs image

A different egg casserole. Your kitchen will smell like a Mexican restaurant and you will be impatient for this to come out of the oven, I guarantee it!

Provided by Lorraine of AZ

Categories Breakfast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 dozen corn tortilla
1/2 cup butter (1/4 pound) or 1/2 cup margarine (1/4 pound)
1 bunch green onion (or more, to taste)
1 (4 ounce) can diced green chilies (or more, to taste)
1 (10 ounce) can tomatoes and green chilies (i.e. Ortega or Ro-Tel brand)
1 lb longhorn cheese
1 dozen egg
1/2 cup milk (approximately)
1 lb sour cream

Steps:

Slice the green onion, setting aside some of the green rings for garnish. Reserve.
In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
Grate the cheese; reserve.
Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
1/2 of softened tortillas.
1/2 of soft-scrambled eggs.
1/2 of sliced green onions.
1/2 of chilies mixture.
1/2 of sour cream.
1/2 of shredded cheese.
Repeat layers.
Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).

MEXICAN BREAKFAST

Mexican Breakfast image

Make and share this Mexican Breakfast recipe from Food.com.

Provided by cooking_geek

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 corn tortillas, cut into 1/2 inch pieces
1 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1 small tomatoes, finely chopped
1 teaspoon dried oregano
4 eggs, lightly beaten
1/2 cup shredded sharp cheddar cheese (2 ounces)
1/2 cup salsa

Steps:

In a large skillet, heat the olive oil over medium-high heat.
Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.
Add the onion, jalapeño pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent.
Stir in the tomato and oregano; mix well.
Add the eggs and stir to scramble until the eggs are set.
Remove the skillet from the heat, add the cheese,and stir until the cheese is melted.
Top with the salsa and serve.

Nutrition Facts : Calories 171.1, Fat 11.4, SaturatedFat 3.7, Cholesterol 150.9, Sodium 241.6, Carbohydrate 9.9, Fiber 1.7, Sugar 2.4, Protein 7.9

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