Fiesta Egg Skillet Recipes

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

Steps:

• In a small bowl, whisk eggs, milk and salt until blended., Place a lightly oiled 10-in. nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon queso, peppers, olives and cilantro onto 1 side. Fold omelet in half. Cut in half; slide onto 2 plates. Top with avocado.

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Heat oil in a 12-inch non-stick skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Remove onions from skillet and set aside. Add Knorr® Fiesta Sides™ - Mexican Rice to skillet and cook according to package directions.
• Whisk eggs and cream together in a large bowl until well combined and frothy.
• Add onions, ham, green chiles and tomatoes to rice in pan; stir well to combine. Slowly pour in egg mixture; stir gently. Reduce heat to low and cover.
• Push mixture from the sides to the center with a spatula, allowing uncooked eggs from top of egg skillet to seep down to the bottom, then re-cover. Do this several times, every few minutes, until eggs are just about set.
• Stir in 1 cup shredded Cheddar cheese; add remaining cheese to top of egg skillet. Cover and allow cheese to melt. Season with salt and pepper to taste. Serve immediately.

Steps:

• Combine eggs, cream and salt in medium bowl.
• Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
• Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.

Steps:

• in a skillet, slowly brown sausage, bell peppers, and onions. Spoon sausage-onion mixture onto paper towels, drain and set aside.
• Dry skillet with more paper towels, pour tomatoes, green chilies, salsa and processed cheese in skillet and cook, stirring constantly, only until cheese melts. Remove from heat.
• In a large bowl, beat together eggs, salt, sour cream and milk and fold in sausage mixture, and tomato-cheese mixture.
• Transfer to a greased 7x11 inch baking dish.
• Bake uncovered at 325 degrees for 25 minutes or until center is set.