During a business trip to Texas last year, I fell in love with the variety of Tex-Mex omelets and skillet menu offerings for breakfast at the various restaurants I visited. Of course, this meant I had to add this breakfast style to our home menu.
The Tex-Mex Breakfast Egg Bake is really 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.
Tex-Mex Breakfast Egg Bake
6 Large Eggs
2 Russet Potatoes, Shredded
1 cup Pepper Jack Cheese, Shredded
1/4 cup Cilantro Leaves, Finely Chopped
1/4 cup Green Onions, Finely Chopped
2 Tablespoons of Oil
2 Tablespoons of Milk
8-10 Slices of crispy bacon, 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!