Pams Eggs Ole Recipes

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.

PAM'S EGGS OLE'

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.

PAM'S EGGS ALA GOLDENROD

Steps:

• 1. Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
• 2. While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
• 3. Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)