Total Time
20mins
Prep 5 mins
Cook 15 mins

A recipe I found in a Pace Picante Sauce cookbook. Haven't tried it yet, but it sounds good.

Ingredients Nutrition

Directions

  1. Cook bacon in an 8 inch skillet over medium heat until it's lightly browned.
  2. Heat the salsa and cumin in a 10 inch skillet over medium high heat to a boil.
  3. Crack the eggs and add to the skillet one at a time. Reduce the heat to low. Cook eggs to desired doneness.
  4. Remove the eggs with a slotted spoon and keep them warm.
  5. Add the cream cheese to the skillet. Cook and stir until the cheese melts.
  6. Top each muffin half with 1 slice bacon and 1 egg. Divide the salsa mixture among the egg sandwiches and sprinkle with the cilantro.

Reviews

(2)
Most Helpful

Made for Photo Tag. I think I boo-booed on the egg cooking method and fried them separate...oh well my son loved it anyway.I used thick-sliced pumpernickel because I also thought I had english muffins and everything was ready so I had to improvise.

Lorrie in Montreal January 06, 2009

The instructions to this recipe are easy to follow. I made half of the recipe last night. I added a little water (1/8 cup) to the salsa in *step 2* so my egg would cook without cooking the salsa dry. I think you could cut the sauce in half because it makes so much. I heaping tablespoonful onto the finished product would do. For myself personally I'll cut the cream cheese back by half too. Made for *Zaar Tag* game 2008

Charlotte J February 17, 2008

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