Holden House Southwestern Eggs Fiesta
| Ingredients | |||
| 24 | each | eggs, (2 Eggs/person) | |
| 12 | ounces | cheddar cheese, (1 oz. per person) | |
| 1 | bacon bits, or crumbled turkey bacon | ||
| 1 | sour cream, for topping | ||
| 6 | each | flour tortillas, snack size, (1 tortilla/2 persons) | |
| 1 | jar | prepared mild picante sauce, for topping | |
| 6 | each | flour tortillas, snack size, (1 tortilla/2 persons) | |
| 1 | parsley, fresh for garnish | ||
| 1 | cilantro, fresh if available | ||
Directions: | |||
| Cooking tools needed: 12 Individual Souffle Dishes (5-8 oz. size) Well grease souffle dishes with non stick spray and break two eggs into each dish. Slice tortillas in half and place in dishes with flat edge down and outside eggs to form a U shape around outer edge of dish. Top with a 1 ounce slice of cheddar cheese and crumbled bacon or bacon bits and sprinkle with a dash of cilantro. Temperature and Time: Bake at 375 degrees F for 30 minutes or until eggs are done, cheese is melted and tortilla is slightly brown. Top with a dab or sour cream and a teaspoon of picante sauce. Sprinkle a dash of cilantro on top and serve on a plate. Garnish with additional parsley if desired. Number of servings: Makes 12, but can easily be adapted for more. | |||
