Type what you have

Ingredients

• ✓ onion
• yukon gold potato
• chorizo sausage
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
2. 2 Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
3. 3 Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

By France Cevallos

Ingredients

• ✓ onion
• chorizo sausage
• bacon drippings
• potato
• serrano pepper
• salt
• black pepper

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

Ingredients

• ✓ onion
• chorizo sausage
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• avocado
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

Ingredients

• ✓ onion
• pork sausage
• butter
• egg
• green chili
• process cheese
• salsa
• flour tortilla

Instructions

1. 1 Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
2. 2 In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
3. 3 Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

By LYNDERAE

Ingredients

• ✓ onion
• margarine
• garlic
• egg
• salsa picante
• cumin
• cheddar cheese
• corn tortilla

Instructions

1. 1 Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
2. 2 Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

By R H

Ingredients

• ✓ onion
• oil
• corn tortilla
• egg
• salt
• tomato sauce
• water
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Ingredients

• ✓ onion
• tomato
• jalapeno pepper
• cilantro
• egg
• flour tortilla
• cheddar cheese
• sour cream
• guacamole

Instructions

1. 1 Heat a large nonstick skillet on medium heat; add onion, tomato, jalapeño, and cilantro. Cook and stir until tender.
2. 2 Add eggs; let cook until set. Flip and cook egg on the other side. Transfer egg mixture onto a plate.
3. 3 Heat tortillas in the skillet until warm. Place one tortilla on a plate, top with egg mixture and cheese; top with 1 tablespoon guacamole, 1 tablespoon sour cream, and a tortilla. Repeat with remaining ingredients.

By Bobby Heard

Ingredients

• ✓ onion
• vegetable oil
• pork sausage
• cornbread
• egg
• bell pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ onion
• vegetable oil
• tortilla chip
• egg
• chipotle salsa
• black bean
• avocado
• queso fresco
• red onion
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat until it shimmers. Add onion; cook until slightly softens, about 5 minutes. Add tortilla chips, then add eggs; stir until almost set, 3 to 4 minutes. Add salsa and black beans; stir until combined and heated through, about 5 minutes.
2. 2 Top chilaquiles with avocado, queso fresco, red onion, and cilantro; serve immediately.

By Matthew Francis

Ingredients

• ✓ onion
• beer
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ onion
• olive oil
• garlic
• tomato
• worcestershire sauce
• cayenne pepper
• parmesan cheese
• egg
• butter
• paprika
• corn tortilla

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4. 4 Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

By momtoXandI

Ingredients

• ✓ onion
• potato
• olive oil
• red bell pepper
• jalapeno pepper
• olive oil
• taco seasoning mix
• cumin
• salt
• black pepper

Instructions

1. 1 Soak potatoes in cool water for 20 minutes.
2. 2 Preheat the air fryer to 320 degrees F (160 degrees C). Drain the potatoes, dry them with a clean towel, and transfer to a large bowl. Drizzle 1 tablespoon olive oil over the potatoes and toss to coat. Add them to the preheated air fryer basket. Set the timer for 18 minutes.
3. 3 Put bell pepper, onion, and jalapeno in the bowl previously used for the potatoes. Sprinkle in 1/2 teaspoon olive oil, taco seasoning, ground cumin, salt, and pepper. Toss to coat.
4. 4 Transfer potatoes from the air fryer to the bowl with the vegetable mixture. Return the empty basket to the air fryer and raise the temperature to 356 degrees F (180 degrees C).
5. 5 Quickly toss the contents of the bowl to mix the potatoes evenly with the vegetables and seasoning. Transfer mixture into the basket. Cook for 6 minutes, shake the basket, and continue cooking until potatoes are browned and crispy, about 5 minutes more. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ onion
• tomato
• chile de arbol pepper
• garlic
• chicken bouillon granules
• salt
• water
• vegetable oil
• corn tortilla
• egg

Instructions

1. 1 Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
2. 2 Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

By 20JEN

Ingredients

• ✓ onion
• cooking spray
• hash brown potato
• ham
• taco-flavored cheese
• green chile pepper
• egg
• milk
• sour cream
• taco seasoning mix
• mexican blend cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
4. 4 Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
6. 6 Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

By kcjovigirl

Ingredients

• ✓ onion
• chorizo
• bacon grease
• potato
• serrano pepper
• egg
• salt
• black pepper
• flour tortilla
• avocado oil cooking spray

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat, stirring frequently, until it turns dark red, 6 to 8 minutes. Remove from the skillet.
2. 2 Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper; cook and stir until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
3. 3 Meanwhile, heat tortillas in a large skillet or directly over the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of a tortilla. Fold top and bottom of tortilla over the filling, then roll into a burrito shape. Mist with cooking spray and place into the air fryer basket. Repeat to make remaining burritos.
4. 4 Air-fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ onion
• egg
• milk
• salt
• black pepper
• butter
• hatch chile pepper
• corn tortilla
• corn tortilla

Instructions

1. 1 Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
2. 2 Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
3. 3 Divide eggs between 6 tortillas and top with fried corn tortilla strips.

By Yoly

Ingredients

• ✓ onion
• cooking spray
• egg
• sour cream
• mexican seasoning
• salsa
• tomato
• cilantro
• mexican cheese blend
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
2. 2 Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
3. 3 Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
4. 4 Let frittata stand for 10 minutes before slicing with a serrated knife.

By StephanieRG

Ingredients

• ✓ onion
• egg
• corn tortilla
• tomato
• jalapeno pepper
• cheddar cheese
• garlic
• nonstick cooking spray
• salt
• black pepper

Instructions

1. 1 Beat eggs in a bowl until frothy. Add tortilla strips and let soak a few minutes.
2. 2 Add tomato, onion, jalapeno peppers, and a bit of Cheddar cheese to the egg mixture.
3. 3 Spray a skillet with nonstick spray and heat over medium-high heat. Add garlic; cook and stir to brown lightly, about 1 minute. Pour in egg mixture; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper.
4. 4 Reduce heat to low and sprinkle remaining Cheddar over top. Cover and cook until cheese is melted, 2 to 3 more minutes.

By Hannah

Ingredients

• ✓ onion
• cooking spray
• olive oil
• red bell pepper
• milk
• egg white
• egg
• salt
• black pepper
• cumin
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
2. 2 Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
3. 3 While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
4. 4 Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
5. 5 Bake in the preheated oven until eggs are set, about 30 minutes.
6. 6 Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

By tracyfer

Ingredients

• ✓ onion
• bacon
• egg
• milk
• water
• salt
• pepper
• potato
• butter
• corn tortilla
• flour tortilla

Instructions

1. 1 Place bacon in a skillet over medium-high heat and cook until evenly browned. Remove bacon with a slotted spoon; drain on paper towels. Crumble bacon and set aside. Keep bacon drippings in the skillet.
2. 2 Mix eggs, milk, water, salt, and pepper in a bowl until combined.
3. 3 Add potatoes to bacon drippings in the skillet and cook over medium heat until semi-soft. Stir in onions. Cook and stir for 1 minute. Pour egg mixture into the skillet. Stir in crumbled bacon and butter. Cook until eggs set to your desired firmness.
4. 4 Spoon egg mixture into tortillas and serve.

By RHONDA35

Ingredients

• ✓ onion
• tomatillo
• cilantro
• poblano pepper
• jalapeno pepper
• garlic
• mint
• salt
• chicken
• vegetable oil
• white corn tortilla
• pepper jack cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Ingredients

• ✓ onion
• egg
• milk
• green bell pepper
• red bell pepper
• jalapeno pepper
• chile powder
• onion powder
• cumin
• cinnamon
• salt
• black pepper
• cooking spray

Instructions

1. 1 Whisk eggs together in a bowl. Stir in onion, milk, bell peppers, jalapeño, chili powder, onion powder, cumin, cinnamon, salt, and black pepper.
2. 2 Heat a large skillet over medium-high heat; coat with cooking spray. Pour egg mixture into the skillet; cook and stir until eggs are set and golden brown, about 5 minutes.

By Claire

Ingredients

• ✓ onion
• butter
• potato
• egg
• salt
• black pepper
• whole wheat tortilla
• turkey bacon
• cheddar cheese
• avocado
• salsa
• sour cream

Instructions

1. 1 Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
2. 2 Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
3. 3 Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
4. 4 Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

By flannery

Ingredients

• ✓ onion
• poblano pepper
• cooking spray
• bread
• chorizo
• vegetable oil
• egg
• milk
• garlic powder
• salt
• black pepper
• mexican cheese blend

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
4. 4 Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
5. 5 Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
6. 6 Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
7. 7 Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

By ckutac

Ingredients

• ✓ onion
• vegetable oil
• red bell pepper
• garlic
• tomato paste
• chili powder
• ancho chile powder
• cumin
• paprika
• tomato
• water
• salt
• pepper
• egg

Instructions

1. 1 Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
2. 2 Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
3. 3 Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

By Candice

Ingredients

• ✓ onion
• vegetable oil
• tortilla chip
• green bell pepper
• chorizo sausage
• tomato
• egg
• salt
• black pepper
• corn tortilla
• cheddar cheese
• salsa

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
2. 2 Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
3. 3 Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.

By chelceyow

Ingredients

• ✓ onion
• olive oil
• green bell pepper
• jalapeno pepper
• tomato
• paprika
• salt
• cumin
• black pepper
• cooking spray
• egg
• corn tortilla
• cilantro

Instructions

1. 1 Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
2. 2 Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
3. 3 Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

By Foodie5

Ingredients

• ✓ onion
• potato
• ground beef
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• seasoned salt
• black pepper
• olive oil
• egg
• tostada shell
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr

Ingredients

• ✓ onion
• canola oil
• corn tortilla
• ham steak
• kosher salt
• black bean
• green chile pepper
• cooking spray
• monterey jack cheese
• pico de gallo
• egg
• black pepper
• avocado
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3. 3 Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4. 4 Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5. 5 Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6. 6 Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

By NicoleMcmom

Ingredients

• ✓ onion
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• yellow bell pepper
• cilantro
• salt
• black pepper
• crouton
• pepper jack cheese
• cheddar cheese
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a square baking pan with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Chop when cool enough to handle.
3. 3 Whisk eggs and milk together in a bowl. Stir in bell peppers, onion, cilantro, salt, and black pepper.
4. 4 Arrange croutons in the bottom of the prepared pan. Layer bacon, pepper Jack cheese, Cheddar cheese, and Swiss cheese on top, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven; let sit before serving for 20 minutes.

By RCOSTIC