Not all egg dishes have to be for breakfast. Eggs are an amazing source of protein and can really stretch a meal (and budget) when the freezer is running low on meat options. This particular recipes combines some ground pork with the eggs to make a delicious bite with a little bit of heat from the green chilies. Whether you make this for breakfast or dinner, your going to love this quick easy meal of Green Chile Pork & Eggs.
I have included my own recipe for taco seasoning at the bottom of the full recipe. I make this in larger quantities and store it in a mason jar next to my other spices. We use it often. It is great to add more flavor to a simple cheese quesadilla or flavor your eggs or make quick marinades for chicken or beef. Having it on hand helps to keep me from reaching for a packet in a pinch. That said, use the packet if you are in a pinch. I do try to stick to the low or less sodium versions as thats the biggest issue with the pre-made mixes.
Substitutes and Variations:
I have used pork in this, but ground beef or ground turkey would be just fine, too. If you want to add more heat (green chilies are relatively mild), you can substitute for a can of diced jalapeños or just use your favorite hot sauce.
Suggestions for Sides:
Tools that may make this recipe easier:
Now Let’s Get Cookin’!
Green Chile Pork & Eggs
Ingredients
- 18 Corn Tortillas cut into 6 triangles
- 12 Large Eggs beaten
- 2 lb Ground Pork
- 3 tbsp Taco Seasoning see recipe below, divided
- 2 4oz can Diced Green Chiles
- ½ cup Oil
- 3 cups Colby Jack Cheese shredded
- 1 tsp Salt
- 1 tsp Pepper
- 4 stalks Green Onion chopped
Instructions
- Preheat oven to 400degF.
- In a large bowl, add tortilla triangles with oil and and one tablespoon of taco seasoning. Toss to evenly coat. Then turn out bowl on to a baking rack over a baking sheet. They do not need to be in a single layer as they are just getting toasty (not making chips!)
- In a large saute pan over medium high heat, add ground pork and sprinkle with remaining taco seasoning. Remove from pan and keep warm.
- Place tortillas into oven and bake for 10 minutes.
- Add beaten eggs to the same saute pan, reducing the heat to medium. Sprinkle with salt and pepper. After 90 seconds of cooking, add one of the cans of green chiles and half of the cheese. Continue to stir and cook until desired doneness (slightly runny is better).
- Add a layer of the baked tortillas to a shallow wide bowl or plate. Top with some of the ground pork, a sprinkle of cheese and a portion of the eggs. Add a few more pieces of tortillas, another sprinkle of pork and cheese. Spoon the some green chiles over the top and sprinkle with green onions. Repeat with remaining servings.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This sounds delicious and full of flavor!
Oh my goodness! This sounds amazing!!!