Eggs Olé Recipes

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EGGS OLE MEXICAN BREAKFAST CASSEROLE



Eggs Ole Mexican Breakfast Casserole image

This recipe has everything you've been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, all topped with a cheesy sauce, they'll be asking for seconds.

Provided by Lea Ann Brown

Categories     Breakfast Recipes

Time 55m

Number Of Ingredients 12

1/4 cup canola oil
12 yellow corn tortillas
1 pound bulk chorizo (browned)
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
16 large eggs
12 ounces of your favorite salsa (thick and chunky works best)
1 cup sour cream (full or reduced fat)
For the queso topping sauce:
12 ounces Velveeta (cut in cubes)
8 ounces Salsa (thick and chunky works best)
6 Tablespoons milk

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.

Nutrition Facts : Carbohydrate 19 g, Protein 26 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 282 mg, Sodium 1454 mg, Fiber 2 g, Sugar 5 g, Calories 477 kcal, ServingSize 1 serving

EGGS OLE!



Eggs Ole! image

Make and share this Eggs Ole! recipe from Food.com.

Provided by Graybert

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

12 eggs
1/4 cup water
salt and pepper, taste
6 tablespoons butter, divided
1/2-1 cup mushroom, sliced
1/2 cup chopper green onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped tomatoes
1/4 cup chopped green chili (canned or fresh)
salt and pepper (again!)
1/2 lb monterey jack cheese, grated
salsa

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.

Nutrition Facts : Calories 406.8, Fat 33.1, SaturatedFat 17.6, Cholesterol 487.3, Sodium 429.7, Carbohydrate 4.7, Fiber 1.1, Sugar 3, Protein 22.9

EGGS AND CHILES OLE!



Eggs and Chiles Ole! image

Yummy dish that I make for a meatless main dish, or for a brunch. It's like a Mexican/French Souffle casserole! Also delicious rolled into a tortilla for a breakfast burrito!

Provided by Charmie777

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 ounces chopped green chilies
1 lb monterey jack cheese
12 eggs
16 ounces sour cream
salt and pepper

Steps:

  • Preheat oven to 375º.
  • Grease a 13x9 pan.
  • Line bottom of the pan with chiles.
  • Slice the cheese and place on top of the chiles to cover evenly (or grate).
  • In a large bowl, beat eggs with sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour egg mixture over chiles and cheese.
  • Bake 30-40 minutes or until knife inserted into dish comes out clean.

Nutrition Facts : Calories 893.2, Fat 72.5, SaturatedFat 40.2, Cholesterol 721.6, Sodium 923.5, Carbohydrate 10.7, Fiber 0.9, Sugar 8.2, Protein 50.4

PAM'S EGGS OLE'



Pam's Eggs Ole' image

This is not your typical egg breakfast casserole with bread, milk,and eggs. Try it, you will like it.

Provided by Pam Ellingson

Categories     Eggs

Time 50m

Number Of Ingredients 9

18 eggs
1/2 c flour
1 tsp baking powder
1 pt cottage cheese
1 lb monterey jack cheese
1/2 c butter or margarine melted
2 can(s) chopped mild green chilies (4 oz each)
1 can(s) black olives, sliced or chopped (small can)
salt and pepper to taste

Steps:

  • 1. Preheat oven to 350°F. Combine all ingredients together in a large bowl, mixing thoroughly.
  • 2. Pour into a greased (or sprayed) 9x13 casserole dish and bake for 35 minutes or until a knife inserted in the center of the casserole comes out clean.
  • 3. Cool slightly and serve with your choice of toppings of salsa, chopped green onions, sour cream and/or guacamole. This liquid mixture can be made the day ahead and refrigerated, covered, but do not add the baking powder until just before (give it a good stir)pouring into casserole and baking.

BRUNCH EGGS OLE



Brunch Eggs Ole image

Low carb recipe; low-fat cheeses and Egg Beaters can be substituted for reduction in cholesterol and calories/fat. This recipe came from a Low Carb Cookbook

Provided by Cyn2938

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

8 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 cups shredded monterey jack cheese with jalapeno peppers
1 1/2 cups small curd cottage cheese
1 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon hot pepper sauce

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.

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  • Preheat oven to 300 degrees. Whisk eggs and water or milk together. Season with salt and pepper. Melt butter in a frying pan and add egg mixture. Scramble just until moist. Eggs will continue to cook in the oven so take care not to overcook them. Place in a large ovenproof dish and cover dish with foil to keep warm while you saute the vegetables. Melt the other butter in a frypan and saute all veggies till tender. Season with Tex-Mex seasoning, taste and add salt and pepper if necessary. Some seasoning mixes have added salt, so go easy on the salt and pepper until you’ve tasted it. Spoon over eggs, sprinkle with grated cheese and heat in oven until cheese melts, approximately 10-15 minutes.
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