Best 2 Mexican Brunch Eggs Recipes

MEXICAN BRUNCH EGGS

Steps:

• Slice the green onion, setting aside some of the green rings for garnish. Reserve.
• In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
• Grate the cheese; reserve.
• Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
• Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
• Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
• 1/2 of softened tortillas.
• 1/2 of soft-scrambled eggs.
• 1/2 of sliced green onions.
• 1/2 of chilies mixture.
• 1/2 of sour cream.
• 1/2 of shredded cheese.
• Repeat layers.
• Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
• Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).

MEXICAN BRUNCH EGGS

Steps:

• 1. For the sauce Add oil to large saucepan. Saute the onion, green pepper, green onions, parsley, and garlic. Add the tomatoes, hot sauce, worcestershire sauce sugar and spices. Simmer 15 minutes. Taste and adjust for salt and pepper.
• 2. For the eggs Add the olive oil to a large skillet. Add the chorizo and brown. Beat the eggs together and add to chorizo. Cook until eggs are done.
• 3. Microwave the tortillas until warmed. Place two tortillas on a plate. Top with cheese then egg mixture then the sauce. Top with Cilantro.