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Slice of egg bandito with two sausage pattiesAh, Eggs Bandito! This is one of the Inn’s favorite Mexican style egg dishes.  It is flavorful, but not too spicy, and comes together quickly.

As far as egg based breakfast dishes go, this is one of the  Assistant Innkeeper’s personal favorites.  In fact, Liz made it when her adult kids recently stayed here at Grape Arbor and they loved it.  Liz  loves it because it is easy to make and it is a pleasant surprise to the palate with the slight tang of fresh lime and toasted cumin.

This recipe hails from the Heceta Head Lighthouse B and B featured in their Lighthouse Breakfast Cookbook.

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes
Servings: 4

Ingredients:

  • 8 Large Eggs
  • 1 tsp fresh lime juice
  • 3/4 cup roughly crushed cornchips
  • 1/4 tsp cumin
  • 1/3 cup green salsa, salsa verde
  • 3/4 cup shredded pepper jack cheese
  • Toppings: freshly chopped cilantro, sour cream, diced tomatoes

Instructions:

  1. Beat eggs with the lime juice til light. Saute the corn chips and the cumin together in an 8 inch non stick frying pan until the cumin is fragrant.

    Add the eggs and scramble until lightly set. Remove from heat, top with salsa verde and cheese.

    Put under broiler watching closely til the cheese is melted and beginning to brown, about 2 mins.

    Slice into wedges, top with garnishes and serve.

Recipe Cuisine: Mild Tex Mex

Recipe By: The Lighthouse Cookbook - March 4, 2020

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