Post by JJ Judkins on Mar 13, 2009 19:12:23 GMT -6
* Exported from MasterCook *
Green Eggs And Ham
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can container extra-large biscuits -- refrigerated
1/2 pound bacon -- thick-cut
1 tablespoon olive oil
1/2 onion -- chopped
1 jalapeno pepper -- seeded and chopped
6 large eggs
1/2 cup milk
Monterey Jack cheese -- shredded
1. Bake container of refrigerated biscuits according to package.
2. Cook 1/2 pound of thick-cut bacon in a skillet until crisp; drain and set aside.
3. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat.
4. Add 1/2 onion, chopped; 1 seeded and chopped jalapeno pepper; 4 roasted green chilies, seeded and
chopped (or 1 small can of roasted diced green chilies); 1 teaspoon coarse salt; and 1 teaspoon
freshly ground black pepper.
5. Cook, stirring often, until onions have softened.
6. Whisk together 6 large eggs and 1/2 cup milk and add to the onion mixture, stirring frequently
until scrambled and cooked through.
7. Split biscuits in half and divide eggs among bottoms.
8. Top each with shredded Monterey Jack cheese, top with biscuit halves and serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1971 Calories; 159g Fat (74.0% calories from fat); 111g
Protein; 15g Carbohydrate; 1g Dietary Fiber; 1482mg Cholesterol; 4104mg Sodium. Exchanges: 14 Lean
Meat; 1 Vegetable; 1/2 Non-Fat Milk; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Green Eggs And Ham
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can container extra-large biscuits -- refrigerated
1/2 pound bacon -- thick-cut
1 tablespoon olive oil
1/2 onion -- chopped
1 jalapeno pepper -- seeded and chopped
6 large eggs
1/2 cup milk
Monterey Jack cheese -- shredded
1. Bake container of refrigerated biscuits according to package.
2. Cook 1/2 pound of thick-cut bacon in a skillet until crisp; drain and set aside.
3. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat.
4. Add 1/2 onion, chopped; 1 seeded and chopped jalapeno pepper; 4 roasted green chilies, seeded and
chopped (or 1 small can of roasted diced green chilies); 1 teaspoon coarse salt; and 1 teaspoon
freshly ground black pepper.
5. Cook, stirring often, until onions have softened.
6. Whisk together 6 large eggs and 1/2 cup milk and add to the onion mixture, stirring frequently
until scrambled and cooked through.
7. Split biscuits in half and divide eggs among bottoms.
8. Top each with shredded Monterey Jack cheese, top with biscuit halves and serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1971 Calories; 159g Fat (74.0% calories from fat); 111g
Protein; 15g Carbohydrate; 1g Dietary Fiber; 1482mg Cholesterol; 4104mg Sodium. Exchanges: 14 Lean
Meat; 1 Vegetable; 1/2 Non-Fat Milk; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
