Eggs Ole Food

SELL YOUR SOUL TO THE DEVIL EGGS

Steps:

• Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
• Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
• Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

EGGS OLé

Steps:

• Spray large non-stick skillet with cooking spray. Place skillet over medium heat.
• Add onion and pepper; cook, stirring frequently until softened. Lower temperature to medium-low.
• Whisk eggs and pepper in medium bowl. Pour eggs over vegetables in skillet. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
• Divide egg mixture over tortillas. Sprinkle 2 tbsp (30 mL) cheese over each, then top with 1 tbsp (15 mL) salsa. Serve with sour cream, if desired.

EGGS OLE!

Steps:

• Beat eggs and water together.
• Season with salt and pepper.
• Melt butter in frying pan and add egg mixture.
• Scramble JUST UNTIL MOIST.
• Place in large ovenproof dish and keep warm in oven.
• Melt that other butter in frypan and saute all veggies till tender.
• Season with salt and pepper.
• Spoon over eggs, sprinkle with grated cheese and return to 300 F.
• oven until cheese melts.
• Serve with lots of salsa.

EGGS OLE MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
• Brown chorizo in a the same pan, remove to paper towels and set aside.
• Spray a 9x13 casserole dish with Pam.
• Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
• Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
• Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
• Bake uncovered at 350 for 30 - 40 minutes or until set.
• Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
• Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

EGGS OLE'

Steps:

• Cook sausage, drain. Mix together eggs, milk & soup.
• Layer ingredients in 13x9-inch dish: sausage, egg mixture, onions, peppers, mushrooms, hash browns, and shredded cheddar cheese.
• Bake 400 degrees F for 20 minutes.

BRUNCH EGGS OLE

Steps:

• Preheat oven to 350 degrees.
• Grease 9-inch square or round baking pan.
• Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
• Combine flour, baking powder and salt in a small bowl.
• Stir flour mixture into eggs until blended.
• Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
• Fold into egg mixture until well blended.
• Pour into prepared pan.
• Bake 45 to 50 minutes or until golden brown and firm in center.
• Let stand 10 minutes before cutting to serve.
• Serve with salsa.