If you like things on the spicier side, we have a fantastic brunch dish for you – Baked Eggs Veracruzana. This would be a great recipe for a festive Easter brunch dish this weekend, or pretty much any day you want to kick up your regular breakfast or brunch a few notches! (Special thanks to our front desk guru, Curtis, for making and photographing this recipe. He gives it two thumbs up!)
Here’s what you’ll need:
- 2 Tb. Butter
- 8 eggs, large
- 6 Tb. half n’ half
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup sharp cheddar cheese, shredded (or other cheese of choice – Curtis used a mixture of cheddar and pepper jack)
- 4 oz. can green chiles, drained and chopped
- Salsa for garnish
- Tortillas for serving
Here’s how to make it:
Heat a nonstick 12″ skillet over medium heat. Slice sausage roll open (or remove casings if using sausage links) and place in skillet. Break up and crumble sausage with a flat wooden spoon. Cook sausage until it just loses its pinkness. Don’t over cook or brown sausage. Set aside.
Place butter in an 8”- square baking dish, preferably one that is suitable for bringing to the table. Set in a pre-heated 350 degree oven to melt the butter. Shake the pan to distribute the butter evenly.
Slightly beat the eggs, half n’ half, salt and pepper. Pour into the pan and bake at 350 degrees for 10 minutes, or just until the eggs begin to set.
Remove from oven and sprinkle the cooked sausage, shredded cheese and chopped chilies on top of the eggs. Draw a wide metal spatula across the bottom of the pan several times to break up the mixture and incorporate the ingredients.
Place back in oven and bake, breaking the mixture up again several times, for 5 more minutes, or until desired doneness is achieved.
Remove from oven and take directly to table, offering salsa and warm flour tortillas as accompaniments.