Mexican Baked Eggs With Cheese and Bell Peppers
- Ready In:
- 1hr 33mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter, melted
- 7 corn tortillas (6-inch tortillas)
- 8 ounces spicy breakfast sausage meat
- 8 ounces red bell peppers, cored and cut into 1-inch pieces
- 8 ounces green bell peppers, cored and cut into 1-inch pieces
- 6 large green onions, cut into 1-inch pieces (4 oz. total)
- 1 large garlic clove
- 1 medium jalapenos or 1 medium serrano chili, stemmed
- 8 ounces muenster cheese, cut into 1-inch pieces
- 1 slice white bread, quartered (1-ounce)
- 10 eggs
- 1⁄2 cup milk
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- fresh cilantro leaves
- sour cream
- garden salsa
directions
- Position rack in center of oven and preheat to 325 degrees.
- Line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
- Brush both sides of tortillas with melted butter.
- Center 1 tortilla in bottom of pan; arrange remaining tortillas around sides of pan, overlapping slightly, allowing about 2 inches overhang and covering pan completely; set pan on baking sheet.
- Heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
- Blot any drippings with paper towels.
- Reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
- With steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
- Add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
- With steel knife, mince cheese;remove from work bowl and set aside.
- Process bread to fine crumbs, about 1 minute.
- Add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
- Spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
- Pour in egg mixture and sprinkle with cheese.
- Bake 5 minutes;fold tortilla overhang over cheese.
- Continue baking until puffy and pale gold, about 50 minutes.
- Run thin knife between tortillas and pan sides; release sides.
- Garnish with cilantro and serve hot with sour cream and Recipe #336985.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas