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Ranchero Eggs Recipe
|Canned stewed tomatoes||28 Ounce, chopped (1 Can)|
|Chopped green chilies||3 Tablespoon|
|Dried onion flakes||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
Serving size: Complete recipe
Calories 1009 Calories from Fat 493
% Daily Value*
Total Fat 56 g85.4%
Saturated Fat 24.5 g122.6%
Trans Fat 0 g
Cholesterol 1343.9 mg
Sodium 3146.9 mg131.1%
Total Carbohydrates 72 g23.9%
Dietary Fiber 10.1 g40.4%
Sugars 38.3 g
Protein 65 g130.7%
Vitamin A 85.2% Vitamin C 305.3%
Calcium 107.6% Iron 93.6%
*Based on a 2000 Calorie diet
Cook, covered with plastic wrap, at HIGH 4 1/2 to 5 1/2 minutes; stir once.
Break eggs into tomato mixture (around outside edge); with toothpick, pierce egg yolks twice and egg whites several times.
Cook, covered, at MEDIUM 4 1/2 to 5 1/2 minutes, or until eggs are almost set.
Sprinkle with cheese.
Let stand, covered, 5 minutes.
If desired, serve over corn bread.