Round two Taco Breakfast Bake Date Added: 1 Nov 2015

Ingredients

<ul><li>6 eggs&nbsp;</li>
<li>1/4 cup half & half&nbsp;</li>
<li>1/2 cup leftover taco meat (or sub 1/4 cup cooked ground beef and 1 tsp taco seasoning)&nbsp;</li>
<li>1/4 – 1/2 cup cheddar or smoked gouda cheese, shredded or cut into small bits&nbsp;</li>
<li>1/4 cup diced tomato&nbsp;</li>
<li>1/8 cup minced onion&nbsp;</li>
<li>1/8 cup chopped green pepper&nbsp;</li>
<li>2 Tablespoons chopper jalapeno peppers &nbsp;</li>
<li>1 1/2 cups tortilla chips&nbsp;</li>
<li>salt and pepper to taste&nbsp;</li>
</ul>

Cooking Instructions

<p>Whip eggs and half & half together.&nbsp;</p>
<p>&nbsp;</p>
<p>Add tomatoes, onions, & peppers to egg mix.&nbsp;</p>
<p>&nbsp;</p>
<p>Crush chips and place into a coated pie plate.&nbsp;</p>
<p>&nbsp;</p>
<p>Pore the egg mixture over chips.&nbsp;</p>
<p>&nbsp;</p>
<p>Use a spoon to spread the mixture. Make sure the mixture has been spread equally before placing in oven.&nbsp;</p>
<p>&nbsp;</p>
<p>If you have any cheese leftover sprinkle that on the top. &nbsp;</p>
<p>&nbsp;</p>
<p>Place in the oven that has been preheated to 350 degrees and bake for 45 to 60 minutes.&nbsp;</p>
<p>&nbsp;</p>
<p>You will know it is done when the center no longer jiggles. </p>
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