Thursday, March 31, 2016

Eggland's Best 2016 America's Best Recipe Contest Giveaway...Featuring Individual Tex-Mex Baked Egg Skillets #eggs #ad

The 2016 Eggland’s Best “America’s Best Recipe” Contest is underway, and inventive cooks can enter by creating an original recipe that uses Eggland’s Best (EB) eggs and locally-sourced ingredients made popular by their state! From now through April 29th, Eggland’s Best will accept contest entries via their website. Each recipe entry must use at least TWO whole EB eggs and ONE locally sourced ingredient that is grown or manufactured in the entrant’s home state. Every state has its famous foods that can be used to create anything from traditional cuisine to family-style recipes and more. Breakfast, lunch, or dinner – Eggland’s Best eggs are versatile and provide lots of nutritional benefits! 

Compared to ordinary eggs, each Eggland's Best egg has four times the Vitamin D, more than two times the Omega-3s, and 25% less saturated fat! By choosing EB over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Today, I’m sharing my contest entry recipe with you! I’m a native Texan who lives in San Antonio…which is known for its spicy Tex-Mex food. My Individual Tex-Mex Baked Egg Skillets can be served for breakfast, weekend brunch, or even a casual weeknight breakfast-for-dinner entrĂ©e. Simply add some warm tortillas on the side, and you have a complete meal!

Individual Tex-Mex Baked Egg Skillets
a Weekend Gourmet Original
Ingredients (makes two skillets):
  • 4 Eggland’s Best Organic Eggs (large)
  • 4 ounces bulk chorizo sausage
  • 2/3 cup shredded Mexican blend cheese
  • 2 green onions, thinly sliced
  • ½ cup heavy cream or half-and-half
  • 1 tbs. chopped cilantro
  • Salt & pepper to taste
For garnish:
  • Sour cream
  • 4 slices jalapeno
  • 1/2 cup fire-roasted tomatoes with green chiles, drained
  • Warm flour tortillas (on the side)
Step 1: Preheat oven to 350. Cook the chorizo. Crumble half into the bottom two non-stick skillets. Carefully break two of the Eggland’s Best eggs into each of the skillets, on top of the chorizo.
Step 2: Evenly pour half of the cream or half-and-half over the eggs. Sprinkle half of the cilantro and green onion on top of the eggs. Add half of the shredded cheese on top of the eggs in each skillet. Season with salt & pepper. 
Step 3: Bake for approximately 20 minutes, until the eggs whites are set and opaque. If you prefer your yolks a bit runny, similar to over-medium eggs, cook for 15 minutes. To serve, place a dollop of sour cream in the center of each skillet, then top with two jalapeno slices. Sprinkle half of the diced tomatoes on top of the finished skillet. Serve with warm flour tortillas on the side.
OMG…this easy-to-make skillet is bursting with flavor! Spicy pork chorizo, melted cheese, creamy sour cream, and chile-infused tomatoes work perfectly with the Eggland’s Best eggs! They are rich in flavor and cook up perfectly. This is my Tex-Mex take on the classic French dish shirred eggs. It combines the best of San Antonio’s Tex-Mex flavors in one amazing bite. I hope you’ll give it a try for your family!

Do you have a winning egg-based recipe? If so, be sure to enter the The 2016 Eggland’s Best “America’s Best Recipe” Contest! The Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs. Four regional winners will receive $1,000 and a year supply of Eggland’s Best eggs, and 53 Best in State winners will each receive a year supply of Eggland’s Best eggs! 

My friends at Eggland's Best are going to give one reader of The Weekend Gourmet a prize pack to help facilitate their entry in the contest. The prize pack contains a $25 Visa gift card for ingredients, as well as a coupon for a free carton of Eggland's Best eggs. To enter, follow the directions in the Rafflecopter below. I'll accept entries until 1159 p.m. on Monday, April 4th. The winner will be notified via e-mail on Tuesday, April 5th. Good luck!

a Rafflecopter giveaway

Disclosure: Eggland's Best provided me with a Visa gift card and cartons of eggs to facilitate this feature. All opinions expressed are solely my own.

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