 | | Directions |
- 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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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: 7 x 11 baking dish
Servings: 8
Serving Size: 1 slice
|  | | Ingredients | | - | | 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 |
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