Mexican Baked Eggs With Cheese and Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I found this recipe in the Food Processor section of a June 1987 issue of Bon Appetit. You can use bulk hot sausage or chorizo, removed from its casing. Use Garden Salsa for the salsa listed in the ingredients. 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:
1. Position rack in center of oven and preheat to 325 degrees.
2. Line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
3. Brush both sides of tortillas with melted butter.
4. 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.
5. Heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
6. Blot any drippings with paper towels.
7. Reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
8. With steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
9. Add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
10. With steel knife, mince cheese;remove from work bowl and set aside.
11. Process bread to fine crumbs, about 1 minute.
12. Add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
13. Spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
14. Pour in egg mixture and sprinkle with cheese.
15. Bake 5 minutes;fold tortilla overhang over cheese.
16. Continue baking until puffy and pale gold, about 50 minutes.
17. Run thin knife between tortillas and pan sides; release sides.
18. Garnish with cilantro and serve hot with sour cream and Garden Salsa.
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