Salsa Egg Sufflee

Name: Salsa Egg Sufflee
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 6 eggs; 2 tbsp water; salt and pepper; 1 tsp Goya Adobe light seasoning; 1 packages Goya Sazon Seasoning; Cooking spray; 2 Tortilla, white corn 6"; 2 slice Cheddar cheese; 1 small Roma Tomato, chopped; 1/3 Green Pepper, chopped; 1/3 Onion, chopped; 1 tbsp Cilantro; 1 tsp Ground Cumin; Horseradish Cheese Curds

Lastsight @cook_2877350

Salsa Egg Sufflee

Lastsight @cook_2877350

Salsa Egg Sufflee

Saved

Ingredients

15 mins

2 servings

6eggs
2 tbspwater
salt and pepper
1 tspGoya Adobe light seasoning
1 packagesGoya Sazon Seasoning
Cooking spray
2Tortilla, white corn 6"
2 sliceCheddar cheese
1 smallRoma Tomato, chopped
1/3Green Pepper, chopped
1/3Onion, chopped
1 tbspCilantro
1 tspGround Cumin
Horseradish Cheese Curds

Saved

Steps

15 mins

1

Preheat oven to 350.
2

Add eggs, water, salt and pepper to bowl and beat well. I use a hand blender to air-rate blend.
3

Spray inside of ramikin and place tortilla on bottom, coming up sides. Place cheddar slice on tortilla.
4

Mix the chopped veggies, cilantro and cumin in a bowl. Scoop 1/4 of veggie mix into ramikin. Pour half egg mixture into each ramikin. Top with rest of veggies.
5

Sprinkle with horseradish curds and bake for 45 minutes.