You guys know me too well. Between my Southwestern Bacon BBQ Pizza, Cheese Fries, Stuffed Avocados, and Breakfast Bowls, you know I am big on those spiced up and intense flavors, so these Southwestern Egg In A Hole goodies are sure to be as delightful to you as they are to me!
I really love the simplicity of this recipe. All you need are few simple ingredients, and some Pepperidge Farm® Puff Pastry Sheets. It’s the perfect breakfast, lunch, dinner, or snack, whatever floats your culinary fancy!
One of things I always have to remind others, as well as myself, when it comes to making this dish: prick that dough! You want to be sure that the puff pastry deflates in the middle so you can add the egg and toppings. I score a nice ring around the edge so that part stays light and fluffy and nomilicious.
I used some Monterey Jack cheese in this recipe, but I added it to the cups before the eggs, one, because it looks cool (LOOK AT IT), and two, because I add some cotija cheese at the end, so it’s a bit of a layered effect with one cheese on the bottom and one on the top.
After the eggs are cooked, I then top them with a little salt, pepper, avocado, and my husband’s famously spicy chile.
It’s literally also the simplest thing to make. Ever. It’s just four roma tomatoes, two serrano peppers, and a couple garlic cloves roasted on a comal til nicely charred and then popped in a blender with a smidge of salt and whizzed up until amazeballs.
It’s so spicy, guys. You can definitely go the route of salsa if you can’t handle the heat, but I have to tell you, the chile really elevates this recipe to the next level. Do not skimp on those peppers.
How about we make this Southwestern egg in a hole, yes?!