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Acapulco Baked Eggs

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Acapulco Baked Eggs

Learn how to make easy Baked Eggs with simple ingredients on hand. Fluffy eggs that puff up in the oven, topped with cheese and a bit of texture from green peppers optionally garnished with tomatoes, make for a welcome breakfast changeup.

 

Yield

4 servings

Prep

5 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Carb

This recipe is easily halved to make Acapulco Baked Eggs for Two.

These eggs undergo a magical transformation in the oven, puffing up to create a pleasurable, cloud-like texture.

Acapulco Baked Eggs

The secret to achieving this ethereal fluffiness lies in the careful balance of ingredients and the gentle heat that envelops the eggs as they bake.

The result is a dish that is not only visually enchanting but also a treat for the taste buds, as each bite delivers a burst of fluffy, eggy goodness that is sure to leave you feeling as light as a cloud.

Acapulco Baked Eggs

Ingredients

Amount Measure Ingredient Features
8 large eggs
4E+2 Camera
2 tablespoons butter
or margarine
28 Camera
6 tablespoons milk
9E+1 Camera
¾ teaspoon salt
4.56 Camera
¼ teaspoon black pepper
0.5 Camera
cup cheddar cheese, very old, sharp
shredded
75.33 Camera
4 ounces green chili peppers
canned, chopped
68 Camera
1 x tomato sauce
ketchup, chili sauce or taco sauce, optional
* Camera
1 x tomatoes
sliced, garnish
* Camera

Ingredients

Amount Measure Ingredient Features
8 large eggs
Camera
3E+1 ml butter
or margarine
Camera
9E+1 ml milk
Camera
3.8 ml salt
Camera
1.3 ml black pepper
Camera
158 ml cheddar cheese, very old, sharp
shredded
Camera
115.6 ml/g green chili peppers
canned, chopped
Camera
1 x tomato sauce
ketchup, chili sauce or taco sauce, optional
* Camera
1 x tomatoes
sliced, garnish
* Camera

Directions

Preheat oven to 350℉ (180℃).

Add butter (or margarine) to an 8-inch (20cm) baking dish , pan, or oval gratin dish and place into the oven to melt the butter for a minute or two.

Remove the dish or pan and rotate or distribute the butter, or use a silicon brush to coat evenly.

Lightly beat the eggs, milk, salt, and black pepper in a medium mixing bowl.

Transfer the egg mixture to the pan and bake for 10 minutes until the eggs puff around the edges and start to set.

Sprinkle with the grated cheddar cheese and finely diced green peppers.

Return to the oven for about 5 minutes until the eggs are well puffed up, the center of the eggs are set, and they no longer jiggle when shaken—or until your desired level of doneness is achieved.

Serve optionally garnished with sliced tomatoes, sweet chili sauce, salsa, or ketchup as desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 30666% from fat
 % Daily Value *
Total Fat 22g 35%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 460mg 153%
Sodium 823mg 34%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 38g
Vitamin A 23% Vitamin C 23%
Calcium 23% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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