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.
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