RANCHER'S EGG BAKE
Add a little pep to your egg bake by using taco seasoning mix, chiles and Mexican cheese.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes.
- Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.
- Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 235 mg, Fat 1 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 9 g, TransFat 1 g
HUEVOS RANCHEROS
Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Provided by Kay Chun
Categories breakfast, brunch, dinner, weeknight, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
- Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
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