MEXICAN CHEESE TOMATO & EGGS BAKE

Mexican Cheese Tomato & Eggs Bake image

Provided by Cassie *

Time 55m

Number Of Ingredients 15

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1 red bell pepper, diced
4 oz can, green chiles - drained
1 onion, diced
3 Tbsp oil
4 clove garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1 Tbsp corn starch
1 1/2 tsp chili powder or more to taste
1 tsp cumin
15 oz tomatoes, diced
1 tsp sugar
12 eggs, lightly beaten
2 c pepper jack or mexican cheese - shredded
fresh or dried chives for garnish

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!