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|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
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.