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Ranch Eggs
Source: dlife

Baked egg dish with a chile pepper kick.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1 Vegetables , 1 Meat , 3 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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1 each  cooking spray
1 each  large onion
14 1/2 oz  Tomatoes, diced, with juice, canned
1 each  Chile Peppers, jalapenos, sliced, serving
1 each  medium garlic cloves
0 1/2 tsp  chili powder
6 each  medium eggs
0 1/4 tsp  salt
0.125 tsp  black pepper
0.3333 cup  finely shredded mild cheddar cheese
1 tbsp  fresh cilantro
6 each  6-inch corn tortillas
  1. Preheat the oven to 400 degrees F and coat an unheated large oven proof skillet with cooking spray.
  2. Preheat skillet over medium-high heat, and add onion to hot skillet.
  3. Cook about 5 minutes or until tender, stirring occasionally; remove from heat.
  4. 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.
  5. Break one of the eggs into a measuring cup or custard cup, and then carefully slide egg onto tomato mixture.
  6. Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.
  7. Bake about 20 minutes or until eggs are set, and remove from oven.
  8. Sprinkle with cheese and let stand for 5 minutes.
  9. Sprinkle with cilantro, and if desired, serve with warmed tortillas.

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