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Recipe

Egg, potato, bacon and jalapeño casserole

15 minutes
Easy
8 servings
1
This recipe is a delicious dish of egg casserole, potato, bacon and jalapeño. Prepare it for breakfast and enjoy it with your whole family and for your children's friends. They will love it

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 package of bacon bacon cut into pieces
  • 2 spoonfuls of olive oil
  • 4 cups of potato medium peeled and cut into small pieces
  • 1 Cup of White onion finely chopped
  • 1 Cup of Red pepper chopped
  • 4 eggs
  • 1 Cup of condensed milk light
  • 3 cups of monterrey cheese Monterrey Jack grated
  • 1 teaspoonful of cumin powder
  • to taste of table salt
  • to taste of black pepper
  • 1 jalapeno cut into thin slices
  • to taste of fresh cilantro chopped, to decorate

    Preparation

    Heat the vegetable oil in a pan and add the bacon.
    Cook until golden brown.
    Remove from the pan and reserve in a separate dish.
    Put the olive oil in the pan over medium heat, add the potatoes and cook, stirring occasionally, until the potatoes are soft when pierced with a fork, for about 15 minutes.
    Then add the onion and pepper to the pan and cook stirring occasionally, until the onion is soft and transparent and the potatoes are fully cooked, for about 10 minutes more.
    Carefully dry the potatoes and onion in a colander.
    Reserve a spoonful of olive oil.
    In a large bowl, beat the eggs with milk, 2 cups of cheese and cumin.
    Put the mixture of potatoes and onions in a mold that can be taken to the oven.
    Add the bacon and pour the egg mixture on top.
    Stir until everything is well combined. Adjust the seasoning with salt and pepper to taste.
    When you are ready to cook it, preheat the oven to 350 F.
    Add the jalapeño and the remaining cup of cheese on top.
    Bake 40 to 50 more minutes or until bubbles are formed and the center is hot.
    Sprinkle with coriander. Let stand 10 minutes before cutting.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    638
    kcal
    32%
    Carbohydrates
    53.0
    g
    18%
    Proteins
    33.1
    g
    66%
    Lipids
    32.7
    g
    50%
    Fiber
    4.0
    g
    7.9%
    Sugar
    29.6
    g
    33%
    Cholesterol
    200
    mg
    67%
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