SPEEDY EGG & CHEESE STACK
Tower, pile or stack...no matter what you call layers of egg, cheese, tortilla and fresh tomato, you gotta also call it one of the best brunch recipes ever.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Cook eggs in skillet sprayed with cooking spray on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
- Place 2 tortillas in 9-inch pie plate, overlapping as necessary to cover bottom; top with half the eggs and 1/3 each of the cheese and tomatoes. Repeat layers. Top with remaining tortillas, cheese and tomatoes.
- Bake 10 min. or until ingredients are heated through and cheese is melted.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 305 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
MEXICAN EGG SCRAMBLE
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
- Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
- Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
MEXICAN SNACK STACKS
This is just too good not to post. Was in the local newspaper and made it for my sister and BIL. We loved it.
Provided by Nimz_
Categories Lunch/Snacks
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix 1/4 cup salsa, sour cream and chicken in small bowl.
- Place 2 soft tortillas on ungreased cookie sheet.
- Spread each with salsa-chicken mixture.
- Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
- Mix refried beans with remaining 1/4 cup salsa.
- Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
- Top each stack with remaining 2 soft tortillas.
- Sprinkle with cheese.
- Bake 8 to 10 minutes until cheese is melted and filling is hot.
- Sprinkle with cilantro.
- Cut each stack into 8 wedges.
Nutrition Facts : Calories 119, Fat 4.1, SaturatedFat 1.6, Cholesterol 7.9, Sodium 271.5, Carbohydrate 15.8, Fiber 1.2, Sugar 0.9, Protein 4.5
MEXICAN EGG STACKS
Taken from the Iowa Egg Council website submitted by Karisa Cheddie. I was looking for something to do with some eggs that were heading toward the end of their shelf life. I am a sucker for southwestern type eats. This was good and reheats well. I posted the original recipe, but I added black beans to it in the bottom layer the first time with great results and I added vegetarian refried beans to the top layer the second time with great results. This receip is a good base and you can play with the ingredients to find your perfect fit.
Provided by Londonsbk
Categories Tex Mex
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In medium bowl, beat together eggs, water and garlic. Spray a 10 inch non-stick skillet lightly with non-stick cooking spray. Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes. Set aside.
- Meanwhile, mix together cream cheese and green chilies. Set aside.
- Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan. Spread with 1/2 of cream cheese mixture and the can of corn. Spread 1/2 cup of salsa over. Top with another tortilla, the remaining cream cheese mixture, the cooked eggs, 1 cup of the cheddar cheese, and 1/2 cup of the salsa. Top with the remaining tortilla. Cover loosely with aluminum foil. Baked in preheated oven for 20 minutes. Remove from the oven and top iwth remaining salsa and cheddar cheese. Bake 10 minutes longer or until cheese is melted and stacks are warm throughout. Remove rim of the pan and cut into wedges and serve. Garnish with cilantro sprigs.
Nutrition Facts : Calories 844.3, Fat 48.5, SaturatedFat 25.4, Cholesterol 424.1, Sodium 1935.7, Carbohydrate 70, Fiber 4.7, Sugar 7.2, Protein 35.4
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