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Community Table from Epicurious

from Epicurious

Take your place at the table

The holidays are headed our way! So we're going to start posting some of our favorite recipes. This one comes from our friends at Holden House 1902 Bed & Breakfast Inn in Colorado Springs, CO. According to innkeeper Sallie Clark, it's a very easy and quick Christmas morning or holiday dish that includes a variation on baked eggs with cheddar cheese, picante sauce, and sour cream. All you need are eggs, small snack-size flour tortillas, cheese, and small ramekins to whip up this great brunch dish that is adaptable to any number of guests to welcome Santa's visit.


24 Eggs (2 Eggs/person)
12 oz. Cheddar Cheese (1 oz. per person)
Bacon Bits or Crumbled Cooked Turkey Bacon
Sour Cream for topping
Mild Picante Sauce for topping
6 Snack Size Flour Tortillas (1 tortilla/2 persons)
Parsley for garnish
Cilantro (fresh if available)

Directions: Well grease 12 individual soufflé' dishes (5- 8 oz.size) with non-stick spray and break two eggs into each dish. Slice tortillas in half and place in dishes with flat edge down and outside eggs to form a U shape around outer edge of dish. Top with 1 oz. slice of cheddar cheese and crumbled bacon or bacon bits & sprinkle with a dash of cilantro. Bake at 375 degrees for 30 minutes or until eggs are done, cheese is melted and tortilla is slightly brown. Top with a dab of sour cream and tsp. of picante sauce. Sprinkle a dash of cilantro on top and serve on a plate. Garnish with additional parsley if desired.

Number of Servings: Makes 12, but can easily be adapted for more.

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