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Ham And Eggs Ranchero

Chef.at.Home's picture
Ingredients
  Chili seasoning mix 1 1⁄4 Ounce (1 Envelope)
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Water 1⁄2 Cup (8 tbs)
  Mexican style whole kernel corn 12 Ounce (1 Can)
  Cubed cooked ham 2 Cup (32 tbs)
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Package)
  Butter/Margarine 3 Tablespoon
Directions

1. Blend chili-seasoning mix, tomato sauce, water, corn and liquid and ham in a medium-size saucepan; bring to boiling, then simmer, stirring the mixture several times, for 15 minutes.
2. While the sauce simmers, beat eggs with milk until foamy in a medium-size bowl; stir in cheese.
3. Melt butter or margarine over low heat in a medium-size skillet, tipping pan to coat sides; pour in egg mixture.
4. Cook very slowly, stirring gently from bottom and sides of pan, just until the eggs start to set and are creamy-soft; remove from the heat.
5. Spoon chili-ham mixture into a shallow serving dish; mound eggs on top. Garnish with green-pepper rings, if you wish.

Recipe Summary

Course: 
Breakfast
Ingredient: 
Ham

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