Rancher’s egg bake

Thursday, December 25, 2008

This egg bake takes a while to cook but the spicy taste is worth the wait.

What you’ll need:

1 2/3 c biscuit mix
1 Tbl taco seasoning
1/3 c milk
8 eggs, slightly beaten
3 c milk
½ c chopped, roasted red bell peppers
1 can chopped green chilies, drained
1 c shredded Mexican blend cheese

Heat oven to 450 degrees. Generously grease bottom and sides of a 13 x 9 x 2 inch glass baking dish. In a small bowl, mix biscuit mix, taco seasoning and 1/3 c milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Turn off oven and allow crust to cool 30 minutes. Heat oven to 350 degrees. In a medium bowl, beat eggs, 3 c milk, peppers and chilies with a wire whisk until blended. Pour over cooled crust. Cover with foil and bake 30 minutes. Uncover and bake for an additional 40 - 50 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting. Garnish with sour cream, quartered cherry tomatoes and avocado slices. As an added touch, sprinkle a small amount of taco seasoning over the sour cream. Makes 8 servings.

biscuit mix - $3.00
taco seasoning - $0.50
milk - $3.99/gallon
eggs - $1.09/ dozen
bell pepper - $0.90
chilies - $1.19/can
shredded cheese - mixed Mexican blend - $1.69
sour cream - $0.99
Total - $7.80

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