Ingredients
6 servings
Eggs
12.0
whole
Sour Cream
0.25
cup(s)
Shredded Cheese
6.0
package(s)
Diced Green Chiles
1.0
can(s)
Hash Browns
1.0
package(s)
Butter
1.0
tablespoon(s)
Fresh Diced Tomatoes
2.0
slice(s)
Bacon
1.0
package(s)
Estelia's Salsa
1.0
cup(s)
Avocado
1.0
whole
milk.
1.0
can(s)
Onions
0.5
whole
mushrooms - fresh
0.5
package(s)
Rotel
1.0
can(s)
yogurt
3.0
package(s)
granola
1.0
quart(s)
oatmeal
0.5
package(s)
Honey
0.25
ounce(s)
fresh pineapple
0.25
whole
coffee
0.5
ounce(s)
hot chocolate
0.5
package(s)
juice
0.5
cup(s)
half and half
36.0
package(s)
English Muffins
4.0
piece(s)
Recipe Instructions
Cook bacon. In separate skillet cook onion, mushrooms. Beat eggs with milk. Pour mixture over veggies. Add diced green chiles and rotel when the eggs are almost cooked. Add salt and pepper to taste. Top with cheese. Side Dish: hashbrown potatoes use the butter and cook on Griddle
Salsa and sour cream to be served separately.