Huevos Rancheros Egg Bake Recipe

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Filled with savory ingredients and seasoned to just the right intensity, this cheese, egg, and tomato bake is wonderful for brunch, lunch, or dinner. You can find more Mexican-style recipes when searching on our site.
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  • 1 red sweet pepper - diced
  • 4 ounces green chilies - drained
  • 1 white onion - diced
  • 3 tablespoons cooking oil
  • 4 cloves garlic
  • 1 1/2 teaspoons salt
  • 1 pinch pepper - to taste
  • 1 tablespoon flour or cornstarch
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 15 ounces tomatoes - diced
  • 1 teaspoon sugar
  • 12 fresh eggs - lightly beaten
  • 2 cups pepper jack or Mexican cheese - shredded
  • Chives - fresh snipped or dried
Container:7 x 11 baking dish
30 mins
30 mins
1 hr
  • Dice the red sweet peppers, green chilies, and onions.
  • Heat the cooking oil in saute pan. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer.
  • Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired.
  • Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
  • In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes.
  • Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
  • Sprinkle cheese over the entire surface of the ingredients.
  • Bake at 350 degrees F for 20-25 minutes.
  • Garnish with fresh snipped chives, dried chives, or bacon bits.
**TIP: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients; then freeze the sauce so that it is available when you are ready to assemble the other ingredients.
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