Tortilla Baked Eggs Food

TORTILLA BAKED EGGS

Steps:

• Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
• Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
• Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
• Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
• Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

BAKED EGGS ON TORTILLAS

Steps:

• Depending on size of tortilla used, break 1-2 eggs into center of tortilla.
• Salt and pepper egg (s) Sprinkle Cheddar all around outer edge of tortilla.
• Bake at 350 until egg is set as desired.

TORTILLA BREAKFAST BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

EGG AND TORTILLA CHIP BAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
• Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.

EGGS IN TORTILLAS

Steps:

• Preheat oven to 375F degrees.
• Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
• Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
• Divide veggie mixture between the 6 tortillas.
• Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
• Sprinkle with salt and pepper if you wish.
• Place baking sheet in the oven and bake for 20 minutes.
• Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
• Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.

SCRAMBLED EGGS WITH TORTILLAS

Steps:

• Crack the eggs into a bowl and add milk.
• Beat egg mixture with a fork until blended.
• In a skillet, heat 2 tbs oil over medium heat.
• Add tortilla triangles and lightly sprinkle with salt.
• Saute the tortillas for about two minutes
• Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
• Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
• Turn off heat.
• Sprinkle with cheddar cheese.
• Cover skillet with a lid for about two minutes or until the cheese has melted.
• Serve with fresh or prepared salsa.