Ranch Hands Breakfast
8 ingredients
14 steps
Ingredients
- 4 (8-inch) flour tortillas
- 1 (15 oz.) can Hormel chili (no beans)
- 3 medium Russet potatoes (about 1 lb.), cooked, peeled and diced
- 4 eggs
- 1 c. chopped tomato
- 1/2 c. chopped green onions
- 1/2 c. shredded Cheddar cheese
- 1 c. salsa
Directions
-
1Heat oven to 400°.
-
2Spray both sides of tortillas with Pam cooking spray.
-
3Place 2 tortillas into each of two loaf pans, gently shaping each tortilla to create a bowl.
-
4Heat chili, stir in potatoes and cook until heated.
-
5Divide chili mixture among tortillas.
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6With back of spoon, make an indentation in each chili mixture.
-
7Break egg into each indentation.
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8Bake 10 minutes. Cover loosely with foil.
-
9Bake 5 to 10 minutes longer or until eggs are done.
-
10Lift out of pans.
-
11Place on plates.
-
12Spoon on tomato and onions.
-
13Sprinkle with cheese.
-
14Serve with salsa. Serves 4.
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