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Mexican Eggs

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Submitted by russman

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML BUTTER
½ 118
CUP ML MUSHROOMS
sliced
¼ 59
1 1
CAN CAN TOMATOES
and drained, from can *
6 6
SLICES SLICES BACON
cooked and crumbled
4 4
LARGE LARGE EGGS
1 1
X X SALT
to taste *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 156 69% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 362mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 13%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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