Tex Mex Egg Puff Recipes

OVERNIGHT TEX-MEX EGG BAKE

Steps:

• Spray 13X9 inch glass baking dish with cooking spray.
• In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
• Drain on paper towel.
• Spread frozen potatoes in baking dish.
• Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
• In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
• Pour over potato mixture.
• Sprinkle with remaining 1 1/2 cups cheese.
• Cover and refrigerate at least 8 hours, but no longer than 12 hours.
• Heat oven to 350.
• Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
• Let stand 10 minutes,.
• Cut into squares.
• Serve with Salsa.

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.

TEX-MEX SCRAMBLED EGGS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
• Top each serving with salsa, sour cream and green onions.