Makes:
4 servings
Total Time:
35 min
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Casseroles & Skillets
what you need
- 4 slices Oscar Mayer Bacon, diced
- 1/3 cup chopped onion
- 1 can (14-1/2 oz.) diced tomatoes with chilies
- 1/3 cup chilies, chopped
- 1/2 tsp. dried basil
- 1/4 tsp. cumin
- 4 large eggs
- 1/2 cup reduced-fat Kraft Shredded Cheddar Cheese
- 1 tsp. flour
- 1/3 cup Breakstone's Light Sour Cream
- 1 sliced avocado
make it
Place the bacon and onions in a microwaveable baking dish, cover with a paper towel, microwave on high for 6 min or until bacon is cooked and onion limp, drain off fat.
Stir in tomatoes, including the liquid, chilies, basil and cumin. Microwave, uncovered on high for 8 min, stirring once.
Make 4 hollows in the tomato mixture with a spoon. Slip one egg into each hollow, piercing yolks with a toothpick to let steam escape. Cover with vented plastic wrap. Microwave on high 3-4 min or until eggs are set. Toss cheese with flour, sprinkle over eggs, re-cover. Microwave on high for 20 seconds, or until cheese melts. Garnish with sour cream and sliced avocado.
Notes
A Mexican-style egg dish that my whole family loves, and microwaving it makes it easier.
