Best 8 Texas Eggs Recipes

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Texas Eggs is a delicious and versatile breakfast or brunch dish that can be prepared in countless ways. Whether you prefer them sunny-side up, over easy, or scrambled, Texas Eggs are sure to tantalize your taste buds with their cheesy, flavorful goodness. This article will provide you with a comprehensive guide to creating the best Texas Eggs, including various recipe variations, cooking techniques, and tips for achieving the perfect results. From classic recipes with simple ingredients to more elaborate versions featuring unique flavor combinations, you'll discover all you need to know to whip up this delectable dish that is sure to become a family favorite.

Here are our top 8 tried and tested recipes!

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES



Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F.
  • Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
  • Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
  • Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
  • Cool and store for make-ahead meal.
  • Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

TEXAS DEVILED EGGS



Texas Deviled Eggs image

Make and share this Texas Deviled Eggs recipe from Food.com.

Provided by roscoe777

Categories     Lunch/Snacks

Time 30m

Yield 24 each

Number Of Ingredients 8

12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Steps:

  • Cook eggs in simmering water for 20 minutes, cool under running water.
  • Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
  • put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
  • refrigerate filling and eggs whites seperately. Fill egg whites just before service.
  • sprinkle eggs with paprika before service.

TEXAS ARMADILLO EGGS



Texas Armadillo Eggs image

This is a great recipe to make for a gathering of any kind. I usually end up making several batches because they don't last long with a group of hungry snackers. These photos are from the internet so you can see the end product.

Provided by Jeanne Benavidez

Categories     Meat Appetizers

Time 45m

Number Of Ingredients 6

24 fresh, medium jalapeno peppers
1 1/2 lb hot pork sausage
2 c bisquick
1 Tbsp garlic salt
2 lb monterey jack or cheddar cheese, cubed
bread crumbs for coating

Steps:

  • 1. Preheat oven to 325°F.
  • 2. Trim off the stems of each pepper. Cut a slit down one side of each pepper. Remove the seeds and as much of the white membrane as possible. Set aside.
  • 3. In a medium bowl, combine the sausage, Bisquick and garlic salt. Mix well (by hand is easiest).
  • 4. Gently insert one or two cubes of the cheese into each jalapeno.
  • 5. Pinch off a portion of the sausage mixture and shape it around each jalapeno, covering it completely but don't make too thick. Make into egg shape.
  • 6. Roll each "egg" in bread crumbs to coat.
  • 7. Arrange the "eggs" evenly on a prepared (sprayed with cookng spray)cookie sheet. Spray "eggs" lightly with cooking spray and bake for 25 minutes until lightly browned.

TEXAS ARMADILLO EGGS



Texas Armadillo Eggs image

This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.

Provided by Chef GingerJ

Categories     Peppers

Time 1h

Yield 20 serving(s)

Number Of Ingredients 5

20 whole pickled jalapeno peppers (I use a large can of San Marcos brand, you can also use fresh jalapenos, steamed for a few minutes)
1 lb pork sausage (I use Hot Pork Sausage from Owens)
1 cup breadcrumbs
1 egg
1 (8 ounce) container soft cream cheese (I use non-fat)

Steps:

  • Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
  • Combine sausage, egg, and bread crumbs in a bowl.
  • Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
  • Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
  • Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
  • Serve with or without a salsa dip.

Nutrition Facts : Calories 139.5, Fat 10.7, SaturatedFat 4.7, Cholesterol 39.4, Sodium 588.6, Carbohydrate 5.2, Fiber 0.8, Sugar 0.8, Protein 5.5

TEXAS EGGS



Texas Eggs image

This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning.

Provided by Debbie

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 6

Number Of Ingredients 7

1 pound sausage
9 slices white bread, cut into cubes
9 eggs, beaten
1 (11 ounce) can condensed cream of Cheddar cheese soup
3 cups milk
1 ½ teaspoons salt
8 ounces shredded Cheddar cheese

Steps:

  • Butter one 3 quart casserole dish and set aside.
  • Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
  • Place bread cubes in prepared casserole dish.
  • Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.

Nutrition Facts : Calories 798.8 calories, Carbohydrate 30.8 g, Cholesterol 391.9 mg, Fat 58.3 g, Fiber 1.3 g, Protein 36.8 g, SaturatedFat 25.7 g, Sodium 2119.6 mg, Sugar 8.6 g

TEXAS LIZARD EGGS



Texas Lizard Eggs image

This comes from the food section of the Houston Chronicle. I made some for a Super Bowl get-together yesterday and everyone loved them. I used a roll of regular and a roll of hot sausage and stuck toothpick "stems" in the eggs so nibblers could tell the difference. Use smallish jalapenos for this recipe.You will find that they are not very "jalapeno" hot,but they do have that flavor-great for parties!

Provided by Leslie in Texas

Categories     Peppers

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 3

10 -12 fresh jalapeno peppers
2 lbs breakfast sausage (regular or hot)
1 (8 ounce) package cream cheese, room temperature (can use 1/3 less fat)

Steps:

  • Preheat oven to 350 degrees.
  • Split the jalapenos end to end, making little "canoes" of them.
  • Clean out the centers, removing all the seeds and veins.
  • Fill each half level with cream cheese.
  • With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it.
  • Take the filled jalapeno half and wrap it completely with the sausage.
  • Wash hands thoroughly to remove pepper "stuff".
  • Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray.
  • Bake in the oven for 30 to 40 minutes, or until evenly browned.
  • Let "eggs" cool a bit and enjoy!

TEXAS TOAST, CHILI AND EGGS



Texas Toast, Chili and Eggs image

Not sure where I found this recipe, but it's a quick-fix for a lazy weekend breakfast or lunch.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 15m

Number Of Ingredients 5

3 c chili (canned or homemade), heated
butter
8 eggs, fried or poached
4 slice texas toast
shredded cheese, optional

Steps:

  • 1. Heat chili; keep eggs warm.
  • 2. Spread bread slices with butter.
  • 3. Fry or grill on both sides until golden brown.
  • 4. To serve, spoon chili over bread.
  • 5. Place 2 eggs on each slice.
  • 6. Top with a dab of sour cream or salsa if desired.

TEXAS EGGS



TEXAS EGGS image

Categories     Egg     Breakfast     Low Carb

Yield 6 healthy servings

Number Of Ingredients 9

2 dozen eggs, preferably free range
1/2 c. butter
1/2 c. milk
1/2 t. salt
1/4 t. pepper
2 cans cream of mushroom soup
1/2 c. cream sherry
6-8 oz. of fresh sliced mushrooms, or one 4 oz can
8 oz. grated cheddar cheese

Steps:

  • If using fresh mushrooms, saute gently over medium heat in 1 T of the butter until the liquid has evaporated. Mix eggs with milk, then scramble in remaining butter over medium low heat, adding the S&P as they cook. Meanwhile, mix soup, sherry and mushrooms in a medium mixing bowl. Then layer scrambled eggs, soup mixture, then cheese in at least two layers in a medium casserole dish. Cover and chill overnight. The next morning (or afternoon), bring to room temperature, setting out for at least 30 min. Preheat oven to 300 degrees and bake for 50 minutes. Serve hot.

Tips:

  • For the perfect sunny-side up egg, heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Crack the egg into a small bowl and gently slide it into the skillet. Cook for 2-3 minutes, or until the white is set and the yolk is still runny.
  • To make a fluffy scrambled egg, beat the eggs in a bowl with a whisk. Season with salt and pepper. Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Pour the egg mixture into the skillet and cook, stirring constantly, until the eggs are cooked through and fluffy.
  • To make a classic over-easy egg, heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Crack the egg into a small bowl and gently slide it into the skillet. Cook for 2-3 minutes, or until the white is set and the yolk is still runny. Flip the egg and cook for an additional 1-2 minutes, or until the yolk is cooked to your desired doneness.
  • To make a hard-boiled egg, place the eggs in a single layer in a saucepan. Cover the eggs with cold water and bring to a boil. Remove from heat and cover the pan. Let the eggs stand in the hot water for 10-12 minutes, or until they are cooked to your desired doneness.
  • To make a soft-boiled egg, place the eggs in a single layer in a saucepan. Cover the eggs with cold water and bring to a boil. Remove from heat and cover the pan. Let the eggs stand in the hot water for 5-7 minutes, or until they are cooked to your desired doneness.

Conclusion:

Eggs are a versatile and delicious food that can be enjoyed in many different ways. Whether you like them sunny-side up, scrambled, over-easy, hard-boiled, or soft-boiled, there is an egg recipe out there for everyone. So next time you're looking for a quick and easy meal, reach for a few eggs and get creative!

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