Eye-Opener Ranch Eggs Recipe
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, chilies 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.
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.
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