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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are a wonderful breakfast treat or great for brunch as well. Seem to be a hit with all age groups! If you prepare the salsa ahead or use your favorite store-bought brand you save yourself even more time. I like to make the recipe suggested, but it's up to you! Ingredients:
9 eggs, slightly beaten |
1/2 cup milk |
1/8 teaspoon salt |
2 cups shredded medium sharp cheddar cheese |
sliced or diced avocado (optional) |
tomato (optional) |
onion (optional) |
shredded lettuce (optional) |
alfalfa sprout (optional) |
pitted ripe olives (optional) |
sour cream (optional) |
1 (14 1/2 ounce) can whole tomatoes, broken up (or equivalent in fresh) |
1 small onion, minced |
2 cloves garlic, pressed (i usually mince) |
2 canned jalapeno peppers, seeded and minced |
1/2 cup chili powder |
1/4 teaspoon cumin |
Directions:
1. FOR EGGS: Beat eggs milk and salt just until blended.
2. Pour into greased 13x9x2 baking pan.
3. Bake in Preheated 325 degree oven for 20 minutes or until set.
4. Sprinkle with cheese; bake 5 minutes more or until cheese melts.
5. Let stand for 5 minutes.
6. Cut into squares; spoon salsa on top.
7. Serve with condiments.
8. FOR SALSA: In small saucepan bring all ingredients to boil; reduce heat; stirring occasionally, simmer uncovered 30 minutes or until thickened.
9. Serve warm or at room temperature.
10. Can be prepared a day or two ahead and refrigerated.
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