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Eye-Opener Ranch Eggs




Source of Recipe


Internet


List of 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

In a large bowl, combine the tomatoes, half of the onions, chilies 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 400 degrees for 15-20 minutes or until the eggs are set. Sprinkle with remaining onions. Serve with hot buttered tortillas if desired.

Makes 4-6 servings.



Recipe