Best 4 Rogulski South Of The Border Eggs Recipes

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**Indulge in a Culinary Adventure with Rogulski's South of the Border Eggs Recipes**

Kick-start your day with a tantalizing culinary journey as we explore Rogulski's South of the Border Eggs recipes. This collection of delectable dishes takes you on a flavorful expedition, blending the vibrant zest of Mexican cuisine with the comfort of classic breakfast fare. From the sizzling heat of the Huevos Rancheros to the cheesy goodness of the Migas, each recipe promises an explosion of flavors that will awaken your senses and leave you craving for more. So, prepare your taste buds for a fiesta as we delve into the delectable world of Rogulski's South of the Border Eggs extravaganza.

Here are our top 4 tried and tested recipes!

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

A great-tasting inexpensive recipe that is so easy to make. Great way to use up extra eggs or tortillas. Leftovers taste even better!

Provided by Karamia

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 large eggs
8 -10 white corn tortillas, divided
8 ounces green chili sauce, divided
3 cups shredded cheddar cheese, divided
salsa
additional cheddar cheese (optional)

Steps:

  • Grease a 9x12" baking dish and preheat oven to 375 degrees.
  • Lightly beat eggs in a bowl.
  • Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
  • Top tortillas with half of the chili sauce and half of the cheese.
  • Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
  • Bake in oven for 30 minutes, uncovered.
  • Serve topped with salsa and additional cheddar cheese if desired.

SOUTH OF THE BORDER EGG ROLLS RECIPE - (4.5/5)



South of The Border Egg Rolls Recipe - (4.5/5) image

Provided by Janaermo

Number Of Ingredients 14

1 pkg Nasoyo® Egg Roll Wraps
2 tbsp Conolo oil
l skinless, boneless chicken breast half
2 tbsp green onion, minced
2 tbsp red bell pepper, minced
1/3 cup corn
1/4 cup block beans, rinsed ond drained
1/2 tsp ground cumin
1/2 tsp chili powder
l/3 tsp soil
1 pinch Cayenne pepper
3/4 cup shredded Monterey Jack cheese
Non-stick cooking sproy if baking
Olive oil as needed if baking, optiona

Steps:

  • Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

Make and share this South of the Border Egg Casserole recipe from Food.com.

Provided by Ann 3

Categories     Breakfast

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

10 eggs (1/4 c. egg beaters egg)
1 egg
4 ounces green chilies (chopped)
8 ounces monterey jack cheese (low fat)
24 ounces low fat cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 cup butter (or parkay)

Steps:

  • Beat all ingredients together.
  • Pour into 9x13 dish.
  • Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes.
  • Serve with salsa.

ROGULSKI SOUTH OF THE BORDER EGGS



ROGULSKI SOUTH OF THE BORDER EGGS image

Categories     Egg     Breakfast     Brunch     Sauté     Cocktail Party     Easter     Hanukkah     Picnic     Thanksgiving     Vegetarian     Quick & Easy     Wedding     Avocado

Yield 4-6 servings

Number Of Ingredients 10

2 T. butter
1 cup diced onion
1 - 2 T. minced garlic
1 - 2 T. minced pickled jalepeño
1 cup diced fresh tomato
Salt and pepper to taste
1 Rogulski avocado, diced (about 1 1/2 cups)
12 fresh eggs, scrambled
2 cups grated Queso Quesadilla, (white, Mexican, melting cheese; use Jack if you must)
1 baguette, thickly-sliced on the diagonal and toasted just prior to serving (buttered if you like)

Steps:

  • In a saute pan, melt butter over medium-high heat until it begins to sizzle. Add onion and saute while stirring until it just begins to brown (about five minutes). Add salt and pepper to taste throughout the cooking process. Add garlic and jalepeño and sauté for about one minute, then add avocado and tomato and continue to cook for about 4 - 5 minutes, until you have a fine mush! Add the eggs all at once. With a rubber spatula, lift the eggs from underneath and turn as the start to solidify. Continue until the eggs are almost set, then add the cheese. Cook until the eggs are done and the cheese is melted. Spread on top of bread and eat out of hand or with utensils.

Tips:

  • Use fresh ingredients: Fresh eggs, vegetables, and herbs will give your dish the best flavor.
  • Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, about 2-3 minutes for sunny-side up eggs and 3-4 minutes for over-easy eggs.
  • Use a good quality salsa: The salsa is one of the most important ingredients in this dish, so make sure to use a good quality salsa that you enjoy. You can use store-bought salsa or make your own.
  • Add your favorite toppings: Once your eggs are cooked, you can add your favorite toppings. Some popular toppings include cheese, avocado, sour cream, and cilantro.
  • Serve immediately: Rogulski's South-of-the-Border Eggs are best served immediately after they are cooked.

Conclusion:

Rogulski's South-of-the-Border Eggs are a quick and easy breakfast or brunch recipe that is packed with flavor. With just a few simple ingredients, you can make a delicious and satisfying meal that the whole family will love. So next time you're looking for a new breakfast or brunch recipe, give Rogulski's South-of-the-Border Eggs a try. You won't be disappointed!

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