If you follow my menu plans each week then you know that we often eat breakfast for dinner. My family loves it and it makes for a quick and easy dinner.
One of our favorite things to make when having breakfast for dinner is eggs. They are an inexpensive ingredient to cook with and they are a staple in most refrigerators. I always have eggs on hand to put together a meal with.
My family thinks that eggs and hot sauce or salsa just go together, so today’s Mexican eggs is a natural fit for us. Eggs, salsa, and sausage make the perfect combination in this dish. And it works for breakfast, lunch, or dinner.
Easy Mexican Eggs
Make breakfast for dinner easy with these easy Mexican eggs.
Ingredients
- 1 pound lean breakfsat sausage
- 1 can rotel tomatoes, drained (diced tomatoes with green chilies)
- 12 eggs
- 6 tablespoons milk
- ¼ teaspoon salt
- 1 ½ cup shredded cheese ( I use either cheddar or colby jack)
Instructions
- Preheat oven to 375 degrees.
- Brown sausage and drain off any fat. Add tomatoes to meat and set aside.
- In a large bowl beat eggs, milk, and salt together until eggs are mixed up well.
- Pour eggs into a greased 9x13 pan. Bake for 7 minutes.
- Remove from oven and carefully sprinkle with tomato meat mixture. Sprinkle with cheese.
- Bake for 15-18 minutes more or until eggs are done.
- Let sit 5 minutes before cutting into.
- Serve and enjoy.
Notes
If you are gluten-free read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 335mgSodium: 992mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 22g
Nutritional values are approximate and aren't always accurate.
This sounds yummy… one quick question – do you drain the tomatoes?
Yes I do. Thanks for mentioning that. I updated the recipe.
One quick question – what exactly do you mean by “sausage” in the recipe? I’ve seen this in other recipes and I’m never sure what to use. To me, “sausage” means a variety of ground meats and spices packed into a casing… so I’m not sure if you would brown a breakfast-type sausage and cut it up, or use ground beef, or something else entirely. Thanks!
Ground bulk breakfast type sausage, so the kind that is not in the casing, and not in patties or links, it is just ground in bulk packages or tubes. I hope that helps explains it.
Great, thanks for clarifying! Not sure if we have that around here, but then again I’ve never looked either. I’ll keep my eyes open.
Thanks for sharing! I am starting South Beach pretty soon and will modify this for my breakfasts. I plan to use turkey sausage and low fat cheese.