SOUTHWESTERN BRUNCH EGGS
Sometimes it is all about the Southwestern culture. I love the smokey cumin, cilantro and chorizo zing first thing on a Sunday morning... and I hope you do too.
Provided by Geoffry Le Cher
Categories Eggs
Time 1h
Number Of Ingredients 15
Steps:
- 1. Coat a 9" baking dish with cooking spray.
- 2. In a mixing bowl, beat eggs, milk and seasonings together; set aside.
- 3. Trim crust from bread.
- 4. Pour just enough egg mixture to cover the bottom of the prepared baking dish.
- 5. Line dish with half of the bread.
- 6. Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.
- 7. Add another bread layer and the remaining cheese, corizo and chilies.
- 8. Pour remaining egg mixture over the dish.
- 9. Cover with foil.
- 10. Refrigerate overnight.
- 11. Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard.
- 12. Garnish with fresh cilantro and serve with a dollop of sour cream.
SOUTHWESTERN SCRAMBLED EGGS
Make and share this Southwestern Scrambled Eggs recipe from Food.com.
Provided by evewitch
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium-high heat.
- Add ham and red pepper.
- Saute until ham is browned and pepper is slightly soft.
- Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
- Whisk vigorously until the eggs are a uniform color with no streaks.
- Spread ham mixture evenly in the pan.
- Pour egg mixture over it without stirring.
- As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
- Continue in this manner until eggs are almost dry.
- Stir egg mixture completely ("scramble") and add the shredded cheese.
- Stir until cheese is melted.
SUNDAY BRUNCH EGGS
This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. -Judy Wells Phoenix, Arizona
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.
Nutrition Facts :
SOUTHWESTERN EGG CASSEROLE
This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
- In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
- Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 290 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN HASH WITH EGGS
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.
SOUTHWESTERN EGGS BENEDICT
This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.
Nutrition Facts : Calories 277 calories, Fat 13g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 585mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
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