Best Mexican Cheese Tomato Eggs Bake Recipes

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

MEXICAN BAKED EGGS

Steps:

• Heat the oil in a pan over medium heat.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
• Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
• Reduce heat and simmer until the sauce thickens, about 20 minutes.
• Remove from heat and stir in the cilantro.
• Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
• Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.
• Top with the cheese and broil until it melts, no more than a minute or so.

MEXICAN CHEESE TOMATO & EGGS BAKE

Steps:

• 1. Preheat oven to 350 degree F. Heat the cooking oil in a large skillet. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer. Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired. Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
• 2. In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes. Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
• 3. Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!

CHEESE TOMATO EGG BAKE

Steps:

• In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder.
• Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
• Pour into a greased 13x9x2-inch baking dish.
• Sprinkle with remaining Monterey Jack cheese.
• Bake uncovered at 400 degrees for 15 minutes.
• Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting into squares.
• Serve with salsa if desired.

BAKED EGGS IN TOMATO CUPS

Steps:

• Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
• Herbs: oregano,chervil, basil, sage, Mrs. Dash.
• Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
• Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
• Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
• Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
• Serves 8.