During a business trip to Texas, I fell in love with the variety of Tex-Mex omelets and skillet menu offerings for breakfast. Every restaurant had a delectable offering and the traditional breakfast offerings started the day off with a delicious spicy kick. When I returned home, I had to immediately add this Texan breakfast style to our home menu rotation!
The Tex-Mex Breakfast Egg Bake is super easy to make, but will easily impress your family or guests… and of course, your taste-buds, too!
For extra flavor, pour a little salsa over each slice before serving and serve with sour cream and avocado slices.
Farm Fresh Tex-Mex Breakfast Egg Bake
Pepper Jack CheeseShredded
Cilantro LeavesFinely Chopped
Green OnionsFinely Chopped
Preheat oven to 350 degrees Fahrenheit
In oven safe non-stick pan, brown potatoes with oil over medium high heat. When potatoes are half way done, add onion. Once browned, remove from heat, add bacon and cilantro, stir to combine.
In a medium mixing bowl, whisk eggs and milk. Add the egg mixture to the pan, stir to combine. Sprinkle ¾ of the shredded cheese on top of the mixture, press down with spatula to submerge - do not stir.
Place pan in the oven Cook until eggs are set and browned on top, approx 20-25 minutes. Remove pan from oven, top with remaining cheese. Let the bake set for about 5 minute, slice then serve and enjoy!