Easy Egg Bake Breakfast Sandwich with Pico de Gallo
Author: Mary Ann Dwyer
1cupshredded jalapeno jack cheese
2Tbsp.jalapenosfinely chopped (with ribs and seeds if you like it hot, without if you like it mild)
Pico de Gallo:
4Roma tomatoes - seeded and finely choppedabout 2 cups
1jalapenofinely chopped - seeds and ribs removed
kosher salt and pepper to taste
Preheat oven to 350 degrees. Spray a 7x9 inch baking dish with non-stick cooking spray. Set aside.
In medium size bowl beat eggs, heavy cream, mustard, salt and pepper. Pour into prepared dish. Top with ham, cheese, scallions and jalapenos. Bake for 25-30 minutes until puffy, golden brown and when a knife inserted in the center comes out clean. Cut into squares and serve on a biscuit, bagel or English muffin. Top with pico de gallo.
For Pico de Gallo combine all ingredients in medium bowl. Chill.