GREEN CHILI EGGS
Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.
Provided by Nancy Scoggins Keithley
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
- Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
- Bake in the preheated oven until the center is set, about 35 minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
GREEN CHILE MICROWAVE SCRAMBLED EGGS
Cheesy green chile eggs come together in a snap in the microwave and you can use whichever cheese you prefer. Top with salsa if desired.
Provided by Soup Loving Nicole
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
- Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 2.8 g, Cholesterol 389.7 mg, Fat 15.3 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 6 g, Sodium 568.6 mg, Sugar 1.6 g
SCRAMBLED EGGS WITH ROASTED NEW MEXICO GREEN CHILES
This recipe highlights the wonderful flavor of the fresh green chiles widely abundant at roadside stands throughout New Mexico during the late summer and all through the fall. Often the chiles are roasted on the spot in hand-turned, butane-fired drums. You can smell the roasting chiles long before you can see them. Just follow your nose to find a vendor, as the air is thick with fiery oils that can clear your head. I look forward to fall in Santa Fe every year mainly because of that nostalgic, pungent and spicy aroma I have come to love.
Yield makes 8 tacos
Number Of Ingredients 5
Steps:
- Preheat a large, heavy nonstick skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs, gently stirring and turning them over with a wooden spatula to cook evenly, for 3 minutes. Add the chopped chiles, and continue cooking until the eggs are done, but not dry, 1 to 2 minutes more. Remove from the heat and serve immediately.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with salsa and a squeeze of lime juice. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, then top with salsa and a squeeze of lime juice. Fold and eat right away.
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