Best Huevos En Cazuela Mexican Baked Eggs Recipes

Huevos En Cazuela (Mexican Baked Eggs) image

Provided by ellie_

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 poblano chiles
2 jalapeno chiles
3 tablespoons unsalted butter
1 onion, sliced
1 garlic clove, minced
1 tomatoes, peeled, seeded and chopped
3 -4 tablespoons ham, minced (or sausage, cooked)
salt
pepper
8 eggs, room temperature
salt
pepper
4 -6 ounces monterey jack cheese, grated (or Telme Cheese or Queso Fresco)
1 dozen tortilla, warmed (optional)

Steps:

Preheat broiler.
Butter 4 2-cup souffle or other individual baking dishes and set aside.
Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles and cook another 5 minutes. Remove from heat.
Stir in tomato and ham (or sausage).
Return to heat and cook until liquid is absorbed. Season with salt and pepper.
Using a slotted spoon divide mixture among dishes. (May be prepared one day ahead and refrigerated).
To serve: preheat broiler.
Warm dishes in broiler for 2 minutes.
Break 2 eggs into each dish and season with salt and pepper. Sprinkle with enough cheese to cover yolks completely.
Broil eggs as close to heat source as possible until whites are firm and cheese is melted and brown (3-5 minutes).
Serve with tortillas and butter (if desired) or salsa.

Nutrition Facts : Calories 374.4, Fat 28.2, SaturatedFat 14.5, Cholesterol 476.1, Sodium 405.9, Carbohydrate 7.8, Fiber 1.3, Sugar 4.3, Protein 22.6

Huevos y Chorizo Cazuela(Eggs & Chorizo Casserole) image

Provided by Michael Hall

Time 1h40m

Number Of Ingredients 10

1 lb bulk chorizo sausage
1 lb country style sausage
1 medium onion, diced
16 oz country style hash brown potatoes, frozen
12 large eggs
1 c whole milk or half and half
2 c mexican blend shredded cheese
salt and pepper to taste
crema, (mexican sour cream) or sour cream (optional)
taco sauce, hot sauce, salsa (optional)

Steps:

1. Preheat oven to 400 Deg.
2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
5. Drain sausage mixture and layer evenly over top of potatoes and onion.
6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.

Mexican Eggs (Huevos a la Mexicana) image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon vegetable oil
1 small white onion, finely chopped
1 small serrano pepper, finely chopped
Coarse salt
Freshly ground black pepper
1 medium tomato, chopped
4 large eggs
Flour tortillas or tortilla chips, for serving

Steps:

Heat vegetable oil in a nonstick skillet, over medium heat. Saute onion and serrano pepper until softened, about 1-2 minutes. Season with salt and black pepper.
Add tomato, and cook for 1 minute.
Add eggs, cracked one at a time, on top of the onion tomato mixture. Continue to cook, stirring constantly, until eggs are cooked to taste, about 3 to 4 minutes.
Serve immediately with warm tortillas or crumbled tortilla chips over top.