EGGS SALSA RECIPES
BAKED EGGS WITH SALSA RECIPE - FOOD.COM
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Nutrition Facts : Calories 207.3, FatContent 13.1, SaturatedFatContent 5.3, CholesterolContent 381, SodiumContent 667.2, CarbohydrateContent 6, FiberContent 1.1, SugarContent 2.4, ProteinContent 16.3
SALSA SCRAMBLED EGGS RECIPE | REAL SIMPLE
Provided by Tara Bench
Yield Serves 1
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the eggs, salt, pepper, and the cheese, if using.
- Melt the butter in a skillet over medium heat. Add the eggs and cook for 30 seconds. Add the salsa and scramble the eggs until set, about 1 minute more. If desired, spoon into warm flour or corn tortillas.
Nutrition Facts : Calories 333 calories, CarbohydrateContent 4 g, CholesterolContent 670 mg, FatContent 29 g, FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 12 g, SodiumContent 685 mg, SugarContent 4 g
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