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    Eggs & Dairy: Eye-Opener Ranch Eggs


    Source of Recipe


    Audrey Thibodeau

    List of Ingredients




    2 large tomatoes, chopped
    1 small can french fried onions, divided
    4 ounces chopped green chiles
    1/2 to 1 jalapeno pepper, minced
    6 eggs
    salt and pepper to taste
    1 cup shredded Monterey jack cheese
    1/4 cup sliced ripe olives
    flour tortillas, warmed, buttered -- optional

    Recipe



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

 

 

 

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