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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ranch Eggs

Source: dlife

Baked egg dish with a chile pepper kick.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	112.6

Total Carbs	6.1 g

Dietary Fiber	0.6 g

Sugars	3.1 g

Total Fat	6.5 g

Saturated Fat	2.7 g

Unsaturated Fat	0.6 g

Potassium	100.3 mg

Protein	7.9 g

Sodium	435.8 mg

Dietary Exchanges 6.5 Fat, 0.9 Vegetables, 1.0 Meat, 2.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F and coat an unheated large oven proof skillet with cooking spray.
Preheat skillet over medium-high heat, and add onion to hot skillet.
Cook about 5 minutes or until tender, stirring occasionally; remove from heat.
Meanwhile, stir together drained tomatoes, chile pepper, garlic, and chili powder in a small bowl, and then pour mixture over onion in skillet. Spread evenly.
Break one of the eggs into a measuring cup or custard cup, and then carefully slide egg onto tomato mixture.
Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.
Bake about 20 minutes or until eggs are set, and remove from oven.
Sprinkle with cheese and let stand for 5 minutes.
Sprinkle with cilantro, and if desired, serve with warmed tortillas.