Wednesday, January 1, 2014

Happy New Year and Mexican Egg Bake

Happy New Year 














I was thinking back to 1999 and how the media was getting everyone in a frenzy thinking that it was the end of the world....or maybe just everything that was technical was going to fail.  That doesn't seem that long ago and fast forward here it is 2014.


Did you host a party or go to a party last night?  New Years Eve is one of those nights hubby and I stay home and enjoy each others company.  We watched TV and rang in the New Year with some Black-Eyed Peas and Cornbread.

This morning I made a Mexican Egg Bake something I could throw all together pop it in the oven and have it ready in time to watch the Rose Parade.  Today is an HGTV day my favorite part about New Years Day - Starting with the Rose Parade and Ending with the HGTV 2014 Dream Home.

Mexican Egg Bake

16 oz can refried beans
1/4 cup enchilada sauce
6 eggs
1/2 cup ricotta cheese
1/2 onion, chopped
1/4 cup cilantro, rough chop
1/4 cup sliced black olives
1/4 cup jarred sliced jalapeƱo peppers (or canned diced mild green chilies)
2/3 cup shredded cheddar/jack cheese mix
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with vegetable spray.  Add refried beans spread evenly in baking dish.  Drizzle the top of the beans with the enchilada sauce and set aside. In a medium bowl whisk together eggs and ricotta cheese.  Add onion, cilantro, olives, jalapeƱos, cheese, salt and pepper, stir well and pour over the refried beans.  Bake for 35 to 40 minutes or until eggs are set.  Serve with warm tortillas, salsa, sour cream, avocados or guacamole.




1 comment:

  1. Hi Pam! Thanks for sharing this recipe! It looks yummy! Blessings from Bama!

    ReplyDelete

 
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