As we did last month, this is a repeat of one of our favorites at the Inn. The
Ranchera sauce is wonderful with this dish. At the Inn, we serve this breakfast with pinto beans on the side and home baked potato bread.
SANTA ROSA EGGS
INGREDIENTS
12 eggs
6 cups grated cheddar cheese
4 1/2 oz diced green chilies
1 1/2 cup half & half
2 cups cottage cheese
1 1/2 cups Bisquick
1/2 cube melted butter
1/2 tsp salt
1/4 tsp pepper
METHOD
Beat eggs and half & half together. Add all other ingredients and mix well. Pam two 8x8x2 pans and divide mixture between the two pans. Bake uncovered at 350 degrees for about 45
minutes. Top will be slightly browned and a knife will pierce cleanly. Serve with fruit and toast. 12 servings.
RANCHERA SAUCE
Combine 1 medium onion and 1 bell pepper, sliced or coarsely chopped, approximately
20 oz tomato juice and 1 tbsp whole oregano in a pan and simmer approximately 30 min until reduced about 1/3. Add
Tabasco for a spicier sauce.
