Monday, January 18, 2010
Mexican Egg Bake
Some nights for dinner, we cheat and have breakfast. I love this! My family also loves this. Having breakfast for dinner is an inexpensive way to feed your clan.
I experimented with a new recipe tonight, and it was just too good not to share! I love making something new, and unexpected, and having my family be attracted to the kitchen purely by smell. It's also fun to hear "YAY, we're having breakfast for dinner!". Even my picky and reluctant 4 year old ate her piece up without complaining!
Mexican Egg Bake
8 Golden Hen Eggs (.88 - based on .11/egg)
1/3 Cup Fit & Active Non-fat Plain Yogurt (.14 - based on 1.69 for 4 Cups)
1/3 Cup Casa Mamita Salsa (I used mild, but feel free to use whatever heat you like) (.17 - based on 1.68 for 3 cups oz)
1 Cup Happy Farms Shredded Colby & Monterey Jack Cheese (.57 - based on $2.29 for 4 Cups)
1 Cup Crushed Clancy White Corn Tortilla chips (crush BEFORE measuring) (.25 - this is a total GUESS!!! It's .99/)
Preheat oven to 325.
Mix all the ingredients together in a large mixing bowl. Allow to sit for 15 minutes. Pour into a greased deep dish pie plate OR 9" Cake pan.
Bake for approximately 30 minutes or until the center is set (not too wiggly...a little wiggly is okay b/c it will set up as it is pulled out the oven)
Serve with Appleton Brown & Serve Sausage (.99 for a 10 pack of links)
That is $3.00. The casserole serves 6, the sausages serve 5 - 2 links each. Now...for the servings that include 2 sausage links - that's .50/serving! WHAT???? I also, as you can see in the picture, put a dollup of salsa on to of mine. My kids used Frank's Red Hot Sauce instead. :)
Enjoy dinner, knowing you saved a BUNDLE!