Saucymexicaneggs Recipes

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SAUCY MEXICAN EGGS



Saucy Mexican Eggs image

Make and share this Saucy Mexican Eggs recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Breakfast

Time 11m

Yield 2 serving(s)

Number Of Ingredients 3

4 eggs
1 cup salsa
1/4 cup cheddar cheese (or to taste) or 1/4 cup monterey jack cheese, grated (or to taste)

Steps:

  • Heat salsa in frying pan over medium heat.
  • Crack in the eggs, sprinkle on the cheese, cover and cook for 3 to 4 minutes (or till eggs are done) on medium-low heat.

Nutrition Facts : Calories 234.9, Fat 14.4, SaturatedFat 6.1, Cholesterol 386.8, Sodium 1006.7, Carbohydrate 9, Fiber 2.1, Sugar 4.4, Protein 18.1

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

Steps:

  • Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

MEXICAN EGGS



Mexican Eggs image

Make and share this Mexican Eggs recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 12

4 slices bacon, diced
1 onion, minced
2 cloves garlic, minced
1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can plum tomatoes, broken up (drained)
2 tablespoons chopped fresh green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 eggs
1 1/2 cups monterey jack cheese, cubed
1/4 cup chopped fresh cilantro
guacamole
flour tortilla

Steps:

  • In a 10-inch frying pan, cook bacon until crisp.
  • Remove from pan with slotted spoon and drain.
  • Add onion and garlic to bacon drippings in the pan.
  • Cook until onion is soft.
  • Stir in tomatoes, chilies, salt, and oregano.
  • Bring to a boil, stirring constantly.
  • Continue boiling until sauce thickens, about 15 minutes.
  • Reduce heat to low.
  • Crack eggs and slowly slip into sauce, one at a time.
  • Sprinkle cheese and bacon over the top.
  • Cover and simmer until eggs are set, about 5 to 7 minutes.
  • Sprinkle with the cilantro.
  • Serve with guacamole and warmed tortillas on the side of the plate, if desired.
  • Note: The sauce can be prepared a day in advance.
  • Reheat and slip the eggs in just before serving.

Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1

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