Roasted Hatch Chile Bacon And Eggs Recipes
SPICY BACON AND EGGS BREAKFAST BURRITOS
Savory and filling Spicy Bacon and Eggs Breakfast Burritos are stuffed with roasted hatch chilies, Mexican cheese, eggs, and bacon. Assemble and wrap them in no time for a satisfying breakfast you can freeze for later or eat on the go.
Provided by Lena Gladstone
Time 22m
Number Of Ingredients 10
Steps:
- Preheat the pan to medium heat, add bacon and cook until crispy, about 3 mins. Remove bacon to a plate. Save bacon fat, remove 2 tablespoons of bacon fat for eggs.
- In the remaining bacon fat, sauté the onions and ½ teaspoon of salt until translucent, about 3 mins. Add hatch chilies and cook for another 2 mins.
- In a bowl add eggs, 1 teaspoon of salt, and 4 tablespoons of cold water, whisk until frothy. Add eggs to a pan with remaining bacon fat or use some butter to cook on low heat.
- Add cheese to the eggs halfway while cooking. Using a rubber spatula, slowly scrape the pan across, back and forth, repeat this until the eggs are nice and fluffy and cheese is melted.
- To assemble the burritos, add eggs to the shells, then bacon, onion, and hatch chilies, avocado, tomatoes, and cilantro.
- Tightly wrap the burritos closed.
- Optional, add the burritos to a pan to crisp up. Serve with salsa or hot sauce.
Nutrition Facts : Calories 454 kcal, Carbohydrate 25 g, Protein 20 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 285 mg, Sodium 1264 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving
BACON CHILAQUILES WITH EGGS
In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.
Nutrition Facts : Calories 623 calories, Fat 38g fat (15g saturated fat), Cholesterol 247mg cholesterol, Sodium 1426mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
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