Mini Mexican egg casseroles
Recipe
Eggs for breakfast, lunch or dinner! Why not ? 😉 Recipe in collaboration with Annie Caron healthy cuisine.
Velvety
Preparation time: 10 min
Cooking time: 15-20 mins
Servings: 4 servings
Ingredients
- 4 eggs
- 1/2 cup salsa
- 1 C. tbsp chipotle olive oil
- 2 green onions, chopped
- A pinch of Mexican chili powder
- Sour cream to taste for garnish
- Salt and pepper
Velvety
Preparation time: 10 min
Cooking time: 15-20 mins
Servings: 4 servings
Ingredients
- 4 eggs
- 1/2 cup salsa
- 1 C. tbsp chipotle olive oil
- 2 green onions, chopped
- A pinch of Mexican chili powder
- Sour cream to taste for garnish
- Salt and pepper
Preparation
- Preheat oven to 350°F.
- Crack an egg into each mini casserole, add the salsa to the corner of the mini casserole and add a pinch of chili, some green onions and a drizzle of chipotle olive oil.
- Bake for about 15 minutes.
- Add a little sour cream when serving.
Enjoy your food!
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