Huevos Rancheros Breakfast Pizza |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another I-must-try-this-soon recipe from the Hodgson Mill Baking Book. It sounds delicious! Ingredients:
1 (16 ounce) box hodgson mill whole grain jalapeno cornbread mix |
1 3/4 cups milk |
2 large eggs |
1/3 cup vegetable oil |
1/2 cup salsa |
4 large eggs, softly scrambled |
1 cup finely chopped red bell pepper, and |
green bell pepper |
2 cups grated monterey jack cheese |
1/2 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 425 degrees. Line large baking sheet with parchment paper.
2. Pour mix into bowl. Add milk, eggs, and oil. Stir together for 1 minute,.
3. Pour batter into prepared pan and spread to cover pan.
4. Bake 10 to 15 minutes or until wooden pick inserted in center comes out clean.
5. Spread salsa over warm crust, then spoon on scrambled eggs and bell pepper. Sprinkle with cheese.
6. Return to oven for 5 minutes or until cheese melts. Sprinkle with cilantro and cut, then serve.
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