Eggs Ole' and Easy Chile Salsa
Our friends Kevin and Jennifer came back to spend the night and have fun
this weekend. This morning for breakfast I made them Eggs Ole'! I first
right away that my friends would love it too and they really did! All through
breakfast I kept hearing "oh my gosh, this is so good" and that made me
really, really happy!
I mean what could be better than a Mexican breakfast casserole covered in
queso dip? I know........right?
Eggs Ole'
adapted from Plain Chicken
12 corn tortillas
1 lb. lite breakfast sausage (or chorizo)
1 cup sharp cheddar cheese, shredded
1 cup pepper jack cheese, shredded
16 eggs (or 10 eggs and 1 1/2 cups eggbeaters)
12 ounces salsa verde (or your favorite)
1 cup light sour cream
Queso dip
16 ounces 2% Velveeta
10 ounces Salsa Verde (or your favorite)
Microwave tortillas in a damp paper towel until soft, about 30 to 60 seconds.
Spray a 9x13 inch pan with cooking spray and line the bottom and up the
sides with the corn tortillas. Cook the sausage and drain; spread over tortillas
and top with cheeses. Mix eggs, sour cream and salsa together and pour over
cheeses.
Bake at 350 degrees for 35 - 45 minutes or until set.
Queso dip
Combine velveeta and salsa in a microwave safe bowl. Microwave for 30
seconds at a time until melted and stir. Top your individual serving of Eggs
Ole' with dip.
Jimmy and Kevin were elbowing each other to get the first piece. Those
guys are crazy!
For the salsa in this recipe I used Marcella Valladolid's Easy Chili Salsa.
I made it for the first time last week and we liked it so much I have made
it 4 times since then. It was fantastic mixed with the Velveeta for the queso
dip. We will be making it for more than just breakfast!
If you've got company coming or just need a great weekend breakfast..
this is freaking fantastic!! Try it! I think you'll love it as much as we did!!
this is freaking fantastic!! Try it! I think you'll love it as much as we did!!
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