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Egg Omelet Salad Recipe

Ingredients

16 eggs

8 ounces cream cheese, softened

1 (14 ounce) can chopped green chilies, drained

4 jalapeno peppers, seeded and chopped

1 onion, tortilla-size

4 tablespoons sour cream

1 zucchini, sliced

2 cups shredded Cheddar cheese

Directions

In a large bowl, mix eggs, cream cheese and green chilies. Fold into egg mixture. Spreadpan cheese mixture onto egg mixture. Cover; refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Set pink rims of nonstick baking sheets (Hot Mix is best) on oven rack. Brush bottom and sides of 9 inch-less-round filling with vegetable oil and sprinkle with cheese. Cut into bite-size pieces.

Melt cheese in microwave; transfer to cheese slices. Arrange cheese slices on bottom and sides of baking sheet. Cover and refrigerate overnight before serving.

Comments

imy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this recipe - it was super easy and quick. I baked it in a 9inch rectangle and it was awesome! Super easy & convenient. Wish it waaay thicker on the sides though.