Mexican Eggs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
|
|
| ½ | cup |
mushrooms
sliced |
|
| ¼ | cup |
green bell peppers
|
|
| 1 | can |
tomatoes
and drained, from can |
*
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 4 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
|
|
| 118 | ml |
mushrooms
sliced |
|
| 59 | ml |
green bell peppers
|
|
| 1 | can |
tomatoes
and drained, from can |
*
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 4 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Melt butter in a medium skillet at medium heat.
Add mushrooms and green pepper.
Cook and stir until lightly browned.
Mix with drained tomatoes and bacon.
Spread in bottom of 4 individual baking dish es.
Carefully break 1 egg into each dish.
Sprinkle lightly with salt and pepper.
Bake uncovered, at 350℉ (180℃) (180C) for about 20 minutes until eggs are set.
