Southwestern Cheesy Eggs Recipes

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SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

Egg rolls with a Southwest twist: Inspired by a favorite appetizer at Chili's -- these are crunchy and cheesy with a creamy avocado dipping sauce.

Provided by Food Network Kitchen

Time 1h

Yield 8 egg rolls

Number Of Ingredients 25

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons white distilled vinegar
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1 large avocado, halved
Kosher salt and freshly ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon dried parsley
2 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Half red bell pepper, finely chopped (about 1 cup)
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/4 cup packed chopped frozen spinach, thawed and squeezed dry
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/4 teaspoon cayenne
6 ounces shredded Monterey Jack cheese
1/4 cup drained pickled jalapenos, finely chopped
2 tablespoons fresh flat-leaf parsley leaves, chopped
2 scallions, thinly sliced
Canola oil, for frying
Eight 8-inch flour tortillas

Steps:

  • For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve.
  • For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces.
  • Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely.
  • Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks.
  • Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F.
  • Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce.

SOUTHWESTERN EGG BAKE



Southwestern Egg Bake image

Add something cheesy to your family's Southwestern dinner by serving this delicious pork and egg bake.

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 1h40m

Yield 6

Number Of Ingredients 8

3/4 lb. bulk spicy pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cups refrigerated or frozen hash-brown potatoes, thawed
6 oz. (1 1/2 cups) shredded Cheddar cheese
4 eggs
3/4 cup milk
1 cup chunky-style salsa

Steps:

  • Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. In medium skillet, brown sausage with onion and bell pepper. Drain.
  • Arrange potatoes in bottom of greased baking dish. Top with 1/2 of the cheese, all of the sausage mixture and the remaining cheese.
  • In small bowl, beat eggs slightly. Beat in milk. Pour over mixture in dish. Cover with foil.
  • Bake at 350°F. for 1 hour. Uncover; bake an additional 10 to 15 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving. Serve topped with salsa.

Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 205 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS



Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
  • Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

SOUTHWESTERN EGGS



Southwestern Eggs image

Cooking is a hobby I've enjoyed for as long as I can remember I love experimenting with new recipes and trying them out on my willing family of taste testers. -Shirley Seitz, Affton, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs
3 tablespoons milk or heavy whipping cream
1 can (10 ounces) diced tomatoes with green chilies, drained
1/2 cup each shredded cheddar, part-skim mozzarella and Monterey Jack cheeses

Steps:

  • In a large skillet, cook the sausage, onion, mushrooms, salt and pepper over medium heat until meat is no longer pink; drain and set aside., In a blender, process eggs and milk for 1 minute or until smooth. Pour into a greased shallow 1-1/2-qt. baking dish; bake at 400° for 5 minutes. Cover with tomatoes and the sausage mixture. Sprinkle with cheeses., Reduce heat to 350°; bake 20 minutes longer or until heated through.

Nutrition Facts : Calories 263 calories, Fat 20g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 614mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

SOUTHWESTERN HASH WITH EGGS



Southwestern Hash with Eggs image

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds pork steak, cubed
1 teaspoon vegetable oil
1 large potato, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chopped green pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 eggs
3/4 cup shredded cheddar cheese
4 corn tortillas (6 inches), warmed

Steps:

  • In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.

EASY CHEESY EGGS



Easy Cheesy Eggs image

Make and share this Easy Cheesy Eggs recipe from Food.com.

Provided by -------

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

2 large eggs
2 slices American cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Beat eggs with FORK, until yolks are blended but not all one colour (makes them better!).
  • Stir in salt & pepper.
  • Put eggs in unheated nonstick pan.
  • Rip cheese into strips & place with eggs in pan.
  • Scramble until done but not too firm.
  • Serve with toast or even ketchup if desired.

Nutrition Facts : Calories 238.4, Fat 16.5, SaturatedFat 7.5, Cholesterol 390.2, Sodium 997.8, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 18.2

SOUTHWESTERN SAUSAGE BREAKFAST CASSEROLE



Southwestern Sausage Breakfast Casserole image

This easy sausage breakfast casserole is not only delicious, it is the perfect recipe to feed a crowd. Make this egg casserole the night before and then slip it in the oven in time for brunch.

Provided by Lisa Longley

Categories     Breakfast

Time 1h25m

Number Of Ingredients 12

1 pound breakfast sausage
1 large onion diced (diced)
1 red bell pepper (diced)
2 cloves garlic (minced)
10 eggs
1 cup milk
1/2 cup heavy cream
4 ounces green chiles (drained)
1/2 teaspoon kosher salt
1 cup salsa
6 cups cubed French bread ((see note))
2 1/2 cups Colby Jack cheese (cheddar cheese would also work well here)

Steps:

  • Preheat your oven to 350 degrees. Spray a 9 by 13 inch casserole dish with cooking spray.
  • In a large skillet, cook the breakfast sausage, breaking it up. Cook just until it is begins to brown.
  • Add the onion, bell pepper, and garlic to the meat. Cook, stirring occasionally, until the onions are translucent, about five to seven minutes.
  • While the vegetalbes are cooking, whisk the eggs. To the eggs, add milk, heavy cream, green chiles, salsa and salt. Then stir in 1 1/2 cup cheese, and the bread. Mix to combine.
  • When the vegetable and meat mixture is ready, drain the excess grease from the pan, and add it to the egg mixture. Pour everything into the prepared pan and top with 1 cup cheese.
  • If you used dry bread, you can bake it right away, if you used fresh, let the casserole soak overnight. Read more about this here.
  • Bake for 60 minutes and 15 minutes uncovered, or until the eggs are set - when the casserole starts to pull away from the side of the casserole dish and you can stick a knife in the middle of the dish and not see excess moisture. (Please note that if you started with dry bread and didn't need to refrigerate the casserole overnight, you will only need to bake it for 50 minutes before uncovering it and baking it for the final 15 minutes.)
  • Let the casserole sit for 10 minutes before cutting into it.

Nutrition Facts : Calories 370 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 270 mg, Sodium 1181 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHEESY BLACK BEAN SALSA VERDE EGG BAKE



Cheesy Black Bean Salsa Verde Egg Bake image

Cheesy Black Bean Salsa Verde Egg Bake has Southwestern flavors that mix together with spinach, egg, black beans, cheese, green onions, cilantro and salsa verde. This is perfect for breakfast, brunch or even a lunch.

Provided by Julia

Categories     Breakfast, Egg

Time 50m

Number Of Ingredients 8

8 eggs, beaten
1/3 cup green onions, chopped
1/3 cup fresh cilantro, chopped
4 cups fresh spinach, loosely packed
1/2 cup salsa verde
1 cup black beans, drained and rinsed
1 cup sharp cheddar cheese {or cheese of your choice}
Salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium pot sauté the 4 cups fresh spinach until wilted {this takes about 2-3 minutes}. Set aside.
  • In a large mixing bowl beat together the 8 eggs. Add in the salsa verde and a pinch of salt and pepper and whisk together.
  • Spray an 8 1/2 x 12 inch baking dish with cooking spray. Spread the black beans on the bottom of the dish and then top with the spinach, and sprinkle the green onions and cilantro. Sprinkle the cheese over the spinach and black beans and slowly pour the egg mixture over top of everything. Use a fork to gently mix the eggs until everything is combine.
  • Bake for 35-40 minutes or until the egg mixture is settled and starts to become golden brown on top.
  • Let sit for 10 minutes and then cut into squares.
  • Serve warm with your favorite garnishes like salsa, sour cream, fresh cilantro and extra cheese.

SOUTHWESTERN CHEESY EGGS



Southwestern Cheesy Eggs image

An easy dish to prepare for your family and friends! Serve with salsa, bacon, fresh fruit and biscuits and you're a hero!

Provided by Galley Wench

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
6 eggs, beaten
1 cup cottage cheese
4 ounces chopped green chilies, drained
8 ounces monterey jack pepper cheese, shredded

Steps:

  • Combine flour, salt and butter in a large bowl. Add eggs, cottage cheese, chilies and cheese.
  • Mix well.
  • Pour mixture into a lightly greased 8 x 8 baking dish.
  • Bake uncovered at 375 degrees for 30 minutes.
  • Allow to sit for 5 minutes before serving.

Nutrition Facts : Calories 341.4, Fat 25.5, SaturatedFat 14.2, Cholesterol 246, Sodium 567.2, Carbohydrate 7.6, Fiber 0.4, Sugar 2.3, Protein 20.4

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