MEXICAN STYLE BREAKFAST GRILLED CHEESE
This is a quick and simple breakfast sandwich.
Provided by Vicki Butts (lazyme)
Categories Other Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- 1. Chop 4 cheese slices into small pieces.
- 2. Add chopped cheese to eggs and set aside.
- 3. Saute bacon and green onions in butter until onions are translucent.
- 4. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
- 5. Remove from heat and keep warm.
- 6. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.
- 7. Top each with one slice of cheese and an equal amount of scrambled eggs.
- 8. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
- 9. Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.
BREAKFAST GRILLED CHEESE MEXICAN STYLE
Make and share this Breakfast Grilled Cheese Mexican Style recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop 4 cheese slices; combine with eggs and set aside.
- Saute turkey bacon and green onions in butter until onions are translucent.
- Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
- Remove and keep warm.
- Butter all slices of bread on one side.
- Place 4 slices of bread, buttered side down, in clean skillet.
- Top each with one slice of cheese and an equal amount of scrambled eggs.
- Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
- Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.
Nutrition Facts : Calories 792.1, Fat 35.4, SaturatedFat 18.9, Cholesterol 273.4, Sodium 1348.9, Carbohydrate 74, Fiber 3.3, Sugar 4.3, Protein 44.1
MEXICAN GRILLED CHEESE SANDWICHES
With a trio of prepared ingredients, this twist on a classic sandwich is fun and easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat griddle to 350°F or heat 12-inch skillet over medium heat. Top 2 slices of the bread with cheese; cover with remaining bread.
- In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
- Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.
Nutrition Facts : Fat 3, ServingSize 1 Sandwich, TransFat 1 1/2 g
MEXICAN BREAKFAST BAKE
This was in the July 2011 issue of Clean Eating. I made this for my mom and I and it was delicious! If you don't want to bake all 4 ramekins, save leftovers for the next day! Simply prepare this recipe through Step One and refrigerate. When ready to eat, mist ramekins with cooking spray, pour in vegetable mixture and microwave for 1 to 2 minutes. Continue with Step Two.
Provided by elisechristiane
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
- Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
- Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, 1/4 oz cheese and 2 or 3 slices avocado. Serve immediately.
Nutrition Facts : Calories 275.8, Fat 8.8, SaturatedFat 2.2, Cholesterol 186, Sodium 568.7, Carbohydrate 35.4, Fiber 12.1, Sugar 5.1, Protein 15.8
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