Southwestern Egg Bake

25 Feb

Sometimes living so far from the boarder of Mexico makes me crave stuff that I know I just can’t have…like a real enchilada or chili poblano. So in order to satisfy these cravings (and they are sooo strong) I figure I either a) Move to Southern California or b) learn to cook some Southwestern style, Latin inspired dishes. WARNING: This version is going very Americanized as I was only using what was in my house this morning!

One pound sausage cooked and crumbled (Chorizo would be amazingly delicious in this)

6 large eggs

Dash of milk

Dash of hot sauce

1 red bell pepper cut into small chunks

1/2 bag frozen corn

1/4 cup pico de gallo ( I like Goya) or you can use Tomatillo salsa very delicious as well)

1 cup shredded cheddar cheese (any spanish or mexican cheese, such as Queso Blanco or Chihuahua, if you can find them)

Salt (to taste)

Pepper (to taste)

Preheat the oven to 350º. Grease an 8 x 4 baking dish and layer with one cup of your desired cheese. Beat eggs and add a dash of milk. Salt and pepper the eggs. Add a dash of hot sauce. Beat again to mix. Pour over the cheese. Add corn, pico de gallo, and red pepper (you can also add diced onions or garlic if you wish). Mix together with a fork to blend all the ingredients together. Now bake it for 45-55 minutes. IT’S THAT EASY!

Enjoy, and don’t forget, Eat here. Go there.

One Response to “Southwestern Egg Bake”

  1. forefrontfash February 28, 2011 at 7:39 pm #

    yum!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: