Type what you have

Ingredients

• ✓ black pepper
• longaniza
• egg
• salt

Instructions

1. 1 Place longaniza in a microwave-safe bowl, cover with a paper towel, and microwave for 1 minute. Remove bowl from microwave and break up longaniza. Cover with paper towel and microwave 1 minute more. Remove bowl, stir longaniza, cover, and microwave 1 additional minute.
2. 2 Remove bowl from microwave and stir in eggs, mixing until well incorporated. Return bowl to the microwave and cook for 45 seconds. Stir and continue cooking until eggs have set, 45 more seconds. Season to taste with salt and pepper.

By Yoly

Ingredients

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

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

• ✓ black pepper
• mild sausage
• egg
• salt
• cheddar cheese
• flour tortilla

Instructions

1. 1 Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
2. 2 Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
3. 3 Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
4. 4 Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.
5. 5 When ready to cook, preheat the air fryer to 400 degrees F (200 degrees C).
6. 6 Place burrito, seam-side down, in the preheated air fryer, and cook for 5 minutes.

By Soup Loving Nicole

Ingredients

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

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

• ✓ black pepper
• corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• pepper jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ black pepper
• olive oil
• corn tortilla
• egg
• salt
• cheddar cheese
• enchilada sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
2. 2 Whisk eggs, salt, and pepper together in a bowl; stir in Cheddar cheese.
3. 3 Pour egg and cheese mixture into the skillet; cook and stir until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

By KEPHY

Ingredients

• ✓ black pepper
• roma tomato
• serrano chile
• garlic
• salt
• vegetable oil
• corn tortilla
• egg
• refried bean

Instructions

1. 1 Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
2. 2 Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
3. 3 Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
4. 4 Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

By gem

Ingredients

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

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

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

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

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

• ✓ black pepper
• chorizo
• bacon grease
• potato
• onion
• serrano pepper
• egg
• salt
• 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

• ✓ black pepper
• tostada shell
• black bean
• avocado
• lime juice
• pepper jack cheese
• vegetable oil
• egg
• salsa
• salt

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• tostada shell
• black bean
• salsa
• guacamole
• vegetable oil
• hash brown patty
• egg
• cheddar cheese
• salt

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
3. 3 Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
4. 4 In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
5. 5 Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• flour tortilla
• butter
• egg
• cheddar cheese
• avocado
• tomato
• cilantro
• salt
• hot sauce

Instructions

1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Ingredients

• ✓ black pepper
• cheddar cheese
• pastry shell
• chicken
• spinach
• sweet onion
• egg
• half and half
• mayonnaise
• salt
• salt-free seasoning blend
• herbes de provence

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Ingredients

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

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

• ✓ black pepper
• vegetable oil
• garlic powder
• onion powder
• chili powder
• cumin
• red pepper flakes
• potato
• luncheon meat
• tomato sauce
• flour tortilla
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
2. 2 Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
3. 3 Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
4. 4 Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

By amkmo3

Ingredients

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

• ✓ black pepper
• potato
• butter
• cream cheese
• milk
• egg
• tomato
• red onion
• cilantro
• garlic salt
• marjoram
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
3. 3 Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.
4. 4 Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.
5. 5 Bake in the preheated oven until set and golden, about 45 minutes.

By carcrumpler

Ingredients

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

• ✓ black pepper
• butter
• potato
• onion
• egg
• salt
• 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

• ✓ black pepper
• corn tortilla
• avocado oil
• salt
• salsa verde
• black bean
• egg
• salt
• avocado
• tomato
• red onion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.
4. 4 Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
5. 5 Meanwhile, heat black beans in the microwave or in a saucepan until hot.
6. 6 Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
7. 7 Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

By sietefoods

Ingredients

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

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

• ✓ black pepper
• poblano pepper
• olive oil
• egg
• milk
• tomato
• baby bella mushroom
• green onion
• cilantro
• salt
• butter
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
3. 3 Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
4. 4 Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5. 5 Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6. 6 Bake until cheese is melted, 3 to 5 minutes.

By dooolay7

Ingredients

• ✓ black pepper
• potato
• ground beef
• onion
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• seasoned salt
• 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

• ✓ black pepper
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• tomato
• paprika
• salt
• cumin
• 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

• ✓ black pepper
• vegetable oil
• red onion
• jalapeno pepper
• salsa verde
• chicken breast
• tortilla chip
• black olive
• cilantro
• egg
• salt
• cotija cheese
• radish
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ black pepper
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• yellow bell pepper
• onion
• cilantro
• salt
• 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

Ingredients

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