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mexican cheese tomato & eggs bake

1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

This egg bake is great for breakfast, lunch or even dinner. Seasoned just right...Enjoy! Shared from a friend...

yield 8 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For mexican cheese tomato & eggs bake

  • 1
    red bell pepper, diced
  • 4 oz
    can, green chiles - drained
  • 1
    onion, diced
  • 3 Tbsp
    oil
  • 4 clove
    garlic, minced
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 Tbsp
    corn starch
  • 1 1/2 tsp
    chili powder or more to taste
  • 1 tsp
    cumin
  • 15 oz
    tomatoes, diced
  • 1 tsp
    sugar
  • 12
    eggs, lightly beaten
  • 2 c
    pepper jack or mexican cheese - shredded
  • fresh
    or dried chives for garnish

How To Make mexican cheese tomato & eggs bake

  • 1
    Preheat oven to 350 degree F. Heat the cooking oil in a large skillet. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer. Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired. Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
  • 2
    In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes. Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
  • 3
    Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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