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Brunch Eggs Ranchero Recipe
|Bacon slices||5 , cut up|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped canned green chili peppers||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 528 Calories from Fat 253
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 9 g44.9%
Trans Fat 0 g
Cholesterol 861.4 mg
Sodium 1683.9 mg70.2%
Total Carbohydrates 38 g12.6%
Dietary Fiber 9.3 g37.1%
Sugars 1.6 g
Protein 37 g74.6%
Vitamin A 83.7% Vitamin C 89.3%
Calcium 28% Iron 55.8%
*Based on a 2000 Calorie diet
Stir in undrained tomatoes, chili peppers, and garlic; heat through.
Divide among 4 individual casseroles.
Carefully break one egg atop tomato mixture in each casserole.
Season eggs lightly with salt and pepper.
Bake, uncovered, at 325° till eggs are set, 20 to 25 minutes.
Cook the 4 bacon slices till done but not crisp; drain.
Insert tines of fork into one end of each bacon slice; turn fork to wind bacon around it.
Garnish each casserole with a bacon curl.