Monterey Breakfast Egg Bakes
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| Allergy | Egg, Wheat |
| Meal type | Breakfast, Lunch, Main Dish |
| Misc | Child Friendly |
Directions
| Ingredients 1 cup sliced ham cut in one inch strips about 2-3 inches long 4 cups diced raw potatoes or hash browns 3 flour tortillas white or wheat, taco size, about 9 inch 1 Tablespoon butter ¼ cup diced onion ¼ cup diced red pepper 6 eggs ¼ tsp salt Black Pepper dash 3/4 cup buttermilk 3 T cooking oil 1 cup Monterey jack cheese shredded ¾ cup shredded sharp cheddar Fresh parsley to garnish Cooking the Potatoes Add diced potatoes and 2 Tablespoons cooking oil to covered baking dish and microwave 8 minutes. In a large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside. Add 2 T oil to large frying pan and add potatoes and cook at medium heat until browned, about 10-15 minutes. Cooking the Onions and Peppers In small frying pan add 1 Tablespoon cooking oil and add onion and cook on medium low heat for 4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl. Making the Egg Mixture In medium size bowl add eggs, buttermilk, cheeses, onions, and red pepper, salt, and dash of black pepper and mix well. Putting it all Together Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, pointed end down, overlapping each, this will make the crust for each miniature breakfast pie. Brush taco crusts with butter and place in 350 degree preheated oven for 4 minutes. Remove taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each miniature pie pan with ¼ of the ham. Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley. | |
