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Eye-Opener Ranch Eggs

  Tomatoes 2 Large, chopped
  Canned french fried onions 2 4⁄5 Ounce (1 Can, Divided)
  Canned chopped green chilies 4 Ounce (1 Can)
  Jalapeno pepper 1 , minced
  Eggs 6
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Ripe olives 1⁄4 Cup (4 tbs), sliced
  Salt To Taste
  Pepper To Taste

In a large bowl, combine the tomatoes, half of the onions, chilies and jalapeno pepper.
Place in a greased 8-in.square baking dish.
Break eggs carefully on top.
Sprinkle with salt and pepper.
Cover with cheese and olives.
Bake, uncovered, at 400° for 15-20 minutes or until the eggs are set.
Sprinkle with remaining onions.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 675

% Daily Value*

Total Fat 76 g117.5%

Saturated Fat 30.1 g150.4%

Trans Fat 0 g

Cholesterol 1368.9 mg456.3%

Sodium 2446.8 mg101.9%

Total Carbohydrates 36 g11.9%

Dietary Fiber 9.5 g38%

Sugars 12.4 g

Protein 67 g134.2%

Vitamin A 122.6% Vitamin C 155.1%

Calcium 109.3% Iron 54.3%

*Based on a 2000 Calorie diet

Eye-Opener Ranch Eggs Recipe