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Eye-Opener Ranch Eggs Recipe

Here in the Southwest, we like our food spicy, so these sunny-side up eggs provide the right amount of zip! And hot buttered flour tortillas are a nice alternative to regular bread.

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Eye-Opener Ranch Eggs Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

15 15 30

Ingredients

2 large tomatoes, chopped
1 can (2.8 ounces) french-fried onions, divided
1 can (4 ounces) chopped green chilies
1/2 to 1 jalapeno pepper, minced
6 eggs
Salt and pepper to taste
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup sliced ripe olives
Flour tortillas, warmed and buttered, optional

Directions

In a large bowl, combine the tomatoes, half of the onions, chiles and jalapeno pepper. Place in a greased 8-in. square baking dish. Break eggs carefully on top. Sprinkle with salt and pepper. Cover with cheese and olives. Bake, uncovered, at 400° for 15-20 minutes or until the eggs are set. Sprinkle with remaining onions. Serve with hot buttered tortillas if desired. Yield: 4-6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 253 calories, 18 g fat (7 g saturated fat), 229 mg cholesterol, 407 mg sodium, 11 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Eye-Opener Ranch Eggs in Cookin' Up Country Breakfasts Cookbook , p19