Southwestern Egg Bake Recipe 435 Food

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SOUTHWEST BREAKFAST CASSEROLE



Southwest Breakfast Casserole image

Provided by Food Network

Time 30m

Yield 4 Servings

Number Of Ingredients 6

24 Ounces Ore-Ida® Southern Style Hash Browns
2 Cups Pepper Jack Cheese Shredded
1 Teaspoon Oregano Crushed
1 Red Bell Pepper
6 Eggs
3 Tablespoons Butter Melted

Steps:

  • 1.Combine potatoes, cheese, and seasonings in 13" X 9" X 2" baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture.
  • 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400°F for 20 minutes or until egg whites are set and potatoes are tender.

SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 12

1 lb bulk breakfast sausage
1 cup chopped red bell pepper
6 cups cubed (1-inch) French bread
2 cups shredded Mexican cheese blend (8 oz)
1/2 cup thinly sliced green onions
1/2 cup chopped seeded plum (Roma) tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
10 eggs
2 cups milk
2 teaspoons chili powder
1 teaspoon ground cumin
Salsa, sour cream and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
  • In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  • Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 290 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

SOUTHWESTERN EGG BAKE



Southwestern Egg Bake image

Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 36m

Yield 6

Number Of Ingredients 7

2 cups cornbread stuffing crumbs
1 can (15.25 ounces) whole kernel corn, drained
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1/2 cup sour cream
7 eggs
1 cup shredded Monterey Jack cheese (4 ounces)
Salsa, if desired

Steps:

  • Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
  • Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
  • Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.

Nutrition Facts : Calories 300, Carbohydrate 26 g, Cholesterol 240 mg, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg

SOUTHWESTERN CASSEROLE



Southwestern Casserole image

I got the idea for this recipe one day when I was eating southwestern eggrolls at a resturaunt. It has most of the same ingredients with a little twist.

Provided by Chelsea70407

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 (8 count) packages flour tortillas
3 chicken breasts
3 (8 ounce) cans enchilada sauce
1 (8 ounce) can stewed tomatoes
1 red onion
1 red bell pepper
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
2 teaspoons chili powder
2 cups frozen corn
1 (8 ounce) can black beans
1 (8 ounce) can kidney beans
1 cup frozen spinach
2 (12 ounce) bags sharp cheddar cheese

Steps:

  • Cook chicken breasts and shred or cube then set aside. Preheat oven to 400 degrees.
  • Blend can of stewed tomatoes and enchilada sauce in a blender until smooth. In a large pot, heat olive oil and saute red onion and bell pepper until tender. Add the enchilada sauce, corn and spinach then simmer for 3-4 minutes. Drain and rinse beans. Then add seasonings, chicken, and beans. Simmer for about 5 minutes. Finally, add about 2 hand fulls of cheese.
  • Have a casserole dish ready and begin assembling. First lay down a layer of tortillas, then a layer of the mixture. Continue this ending with a layer of tortillas on top. Put a generous layer of cheese on top.
  • Place casserole in the oven for 20 minutes or until cheese is golen brown.

Nutrition Facts : Calories 1408.1, Fat 66.4, SaturatedFat 30.3, Cholesterol 165.5, Sodium 2923.2, Carbohydrate 136.1, Fiber 15.2, Sugar 9.8, Protein 68.2

SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

The more time I spend in the kitchen, the happier I am! These baked eggs with a true southwestern flavor are perfect to serve when entertaining overnight guests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 8

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups (16 ounces) 4% cottage cheese
1/2 cup butter, melted
2 cans (4 ounces each) chopped green chiles

Steps:

  • In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 330 calories, Fat 25g fat (14g saturated fat), Cholesterol 239mg cholesterol, Sodium 560mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

SOUTHWESTERN EGG & BLACK BEAN SKILLET



Southwestern Egg & Black Bean Skillet image

Make and share this Southwestern Egg & Black Bean Skillet recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/2 cup chopped yellow onion
1/3 chopped bell pepper (any color)
2 garlic cloves, minced
1/3 cup frozen corn
1 (16 ounce) can black beans, drained and rinsed
1 (10 ounce) can tomatoes and green chilies
kosher salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 pinch coriander
4 large eggs
butter, for pan
shredded monterey jack cheese or cheddar cheese
sliced jalapeno pepper
avocado
tomatoes
red onion, minced
sour cream
parsley or fresh cilantro, roughly chopped

Steps:

  • In a large, deep skillet, heat the olive oil over medium heat. Add the onion and peppers and saute for 5-7 minutes, until tender.
  • Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well.
  • Add tomatoes and turn heat up to medium high. Bring to a boil and cover. Reduce heat to a simmer and cook for 10 minutes.
  • Remove cover and cook uncovered for 5 more minutes, until liquid has almost fully evaporated. Cover top of mixture with Monterrey Jack cheese and allow to melt.
  • Meanwhile, heat a griddle or non-stick skillet over medium heat and add butter to coat. Cooks egg over easy or over medium, to preference. Season with salt and pepper.
  • Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.

SOUTHWESTERN SCRAMBLED EGGS



Southwestern Scrambled Eggs image

Make and share this Southwestern Scrambled Eggs recipe from Food.com.

Provided by evewitch

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 cup chopped country ham
1 small red bell pepper, chopped
6 eggs
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
4 ounces shredded cheddar cheese

Steps:

  • Heat butter in a large skillet over medium-high heat.
  • Add ham and red pepper.
  • Saute until ham is browned and pepper is slightly soft.
  • Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
  • Whisk vigorously until the eggs are a uniform color with no streaks.
  • Spread ham mixture evenly in the pan.
  • Pour egg mixture over it without stirring.
  • As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
  • Continue in this manner until eggs are almost dry.
  • Stir egg mixture completely ("scramble") and add the shredded cheese.
  • Stir until cheese is melted.

SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

This can be assembled the night before and baked in the morning. Great for when you have overnight guests. Time does not include 8 hours chill time.

Provided by designgirl

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

12 (5 inch) corn tortillas, cut into 1 inch strips and divided
10 large eggs, lightly beaten
1 cup half-and-half
1 (12 ounce) container low fat cottage cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup Mexican blend cheese, shredded
4 green onions, thinly sliced
1 1/2 cups salsa

Steps:

  • Place tortilla strips on an ungreased baking sheet.
  • Bake at 325 degrees for 10 minutes or until crisp; cool.
  • Whisk eggs in a large bowl; stir in half and half, cottage cheese, salt and pepper.
  • Stir in three-fourths of the tortilla strips, 1 cup cheese, and green onions. Pour mixture into a lightly greased 13 x 9 inch baking dish. Cover with foil, and chill 8 hours.
  • Bake casserole, covered, at 325 degrees for 40 minutes or just until set. Remove casserole from oven, and let stand 5 minutes. (casserole will continue to get firms it cools).
  • Cut casserole into 12 squares. Spoon 2 tablespoons salsa over each serving, sprinkle with remaining tortilla strips.

Nutrition Facts : Calories 208.1, Fat 10.9, SaturatedFat 5.3, Cholesterol 197.5, Sodium 655.1, Carbohydrate 14.1, Fiber 1.9, Sugar 2.2, Protein 13.8

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