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AZRP breakfast...Yum...Thank you Randy

Photo EggPhoto Egg Posts: 5,106
edited 8:55PM in EggHead Forum
Looked so good from all the other posts I had to try.
Made in foil pan to test for future Eggfest type cooks.
Started with the green chilli layer and then added a pound of good organic sausage browned very well. Layered the cheese, but only about #1 1/4. Added the egg mixture. (I used 5 eggs because they were kind of small) Cooked at 375 for about 90 minutes. Let rest 15-20 minutes before serving.
Real good stuff. Please try if you have not.

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Thank you,
Darian

Galveston Texas

Comments

  • MickeyMickey Posts: 17,590
    Ok, now you are just showing off :woohoo: :whistle:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BeliBeli Posts: 10,751
    Darian it looks great, you cn't go wrong with Randy's recipes. Almost there.... :woohoo:
  • danny285danny285 Posts: 360
    It looks good, What is it??
  • Photo EggPhoto Egg Posts: 5,106
    I'm only trying to keep up with the crowd.
    Thank you.
    Thank you,
    Darian

    Galveston Texas
  • There was a time when even the thought of eating green chili pepperss on ANYTHING was out of the question. But then I saw a Bobby Flay show about a guy in New Mexico who cooked burgers with them. Within minutes my mouth was drooling to try one of those burgers.

    I did mine using the Griddle Q and it was absolutely delicious.

    Like oysters, I discovered another great food simply by trying it.

    I'll have to add Randy's (and yours) recipes to my collection of breakfast dishes.

    Thanks.

    Spring "A Little Green Around The Chili's" Chicken
    Spring Texas USA
  • Photo EggPhoto Egg Posts: 5,106
    This would be great easy Eggfest cook...
    Thank you,
    Darian

    Galveston Texas
  • Do it...

    Spring "Busy As The "Up" Elevator Operator On The Titanic" Chicken
  • maybe at the next Eggfest that we are at....we could do a green chili relleno throwdown?????

    You guys sure are being creative....and such a versatile dish.
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