Tag Archives: Mexican cuisine

Mexican Egg Casserole

Mexican Egg Casserole

Again I saw this on pinterest.com. I’m telling you it’s addictive! Anyway, I came across this egg casserole and wanted to try it. I love egg casseroles. I don’t think they should be reserved for holidays although they do come in very handy at that time of year. During the week they make our mornings easier when all we have to do is warm up a dish that I’ve already prepared and add some sliced berries or veggies. Plus, they are tasty and varied. I thought this one sounded interesting but after taking a look I knew I’d have to changes some things like removing the bread and adding more eggs.

Here’s my version.

Mexican Egg Casserole

8 oz. uncooked chorizo (spicy Mexican sausage)

8 oz. ground turkey

1 medium onion, chopped

Ingredients for Mexican Egg Casserole

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 tbsp. minced garlic

1 cup baby spinach (I used 1 package frozen chopped spinach because I had some on hand)

18 eggs

2/3 cup organic half and half

1/2 tsp. ground mustard

1/2 tsp. salt

Freshly ground black pepper, to taste

1/2 cup grated Swiss cheese (used mozzarella because I had it on hand)

1/2 cup grated extra sharp cheddar cheese

1/2 cup grated jalapeño cheddar cheese (I omitted this as I was afraid it would get too spicy for Dr. Court to handle)

Preheat oven to 350 degrees.

Grease a 9″ by 13″ baking pan with a saved butter wrapper.

Whisk the eggs, half and half, ground mustard, salt, and black pepper together, and set aside.

In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and sauté until tender. Add garlic and sauté a minute more and then add spinach and cook just until spinach wilts (if using fresh).

Place the meat and veggies in the pan, then add the egg mixture and top with the cheeses. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.

Serve with some fresh sliced berries or cherry tomatoes.

Meat and veggies go on the bottom.

Add eggs and cheese.

ENJOY!!

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Mexican Eggs

Mexican Eggs

This recipe was inspired by many things so I’ll try to be brief. Back in May our local Mexican restaurant, Gusanoz, was made over by the Food Network’s show Restaurant Impossible. Essentially, when a restaurant is failing they appeal to the show to come and make over their establishment to help turn things around. On Wednesday night the show aired on the Food Network and Dr. Court and watched. Let me just say sometimes it’s better to NOT know what’s going on behind the scenes in a restaurant. Anyway, we were inspired to go back last night and see what the “new” Gusanoz was like. As it turns out the food was fresher, the décor clean, albeit a little stark for a Mexican restaurant, but overall a very pleasant experience. I also happened to bring home a doggie bag which leads me to the next piece of inspiration for this recipe.

Our friend and fitness coach Ben Dearman of KDR Fitness had mentioned that putting black beans in your eggs was really good. I’ll admit that the first time he said it I thought he was crazy. (I should give him a little more credit as he has written a chapter on fiber in a book that was just released, Results Fitness.) As we were sitting in the “old” Gusanoz for dinner I watched him place an order for extra black beans to take home and thought I’d give it a try with my few leftover black beans. As it turns out my eggs were awesome the next morning!

Here we are. Last night I had some black beans leftover from my dinner at Gusanoz so I asked to have them boxed up. We don’t usually eat a lot of beans but you can hardly eat Mexican and not have beans and rice (although I never eat the rice). This morning as I was making our breakfast I thought the beans would be fantastic with tomatoes and onions and cheddar cheese. I was right! They were amazing! Check them out and let me know what you think!!!

Mexican Eggs

Butter

Ingredients you need…

Chopped onion

Chopped tomato (I used half of an heirloom tomato I had leftover and some organic cherry tomatoes, sliced in half)

1 Tbsp of black beans

Garlic powder

Cumin

Salt and Pepper

Red pepper flakes (optional)

Eggs

3 Tbsp of cheddar cheese

Melt the butter in a small skillet.

Add the onions and tomatoes and sauté until the onions are starting to soften then add the black beans.

Sauté another minute or two adding the garlic powder, cumin, salt and pepper to taste.

Add your eggs to the pan (I have 2 and Dr. Court usually has 3) and cook through.

Mix in the cheddar cheese until melted.

Transfer to a plate and enjoy!

I just want to mention that I’ve never tried this by just opening a can of black beans and putting some into the eggs. While I am sure that would be good, I think part what makes this great is that the black beans from the restaurant have been seasoned with garlic, onion, cumin, cilantro etc. If you don’t have a Mexican restaurant near you I would suggest making a batch of beans using these thing and then adding it to your eggs. Also,this recipe would also be great with some green or red peppers but I didn’t have any on hand at the time.

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