Rancher's Egg Bake

Vegetarian
Gluten Free
Health score
3%
Rancher's Egg Bake
140 min.
8
195kcal

Suggestions


Welcome to a delightful culinary experience with our Rancher's Egg Bake! This vegetarian and gluten-free dish is perfect for those who crave a hearty yet healthy meal. Whether you're hosting a brunch, looking for a satisfying side dish, or simply want to treat yourself and your loved ones, this recipe is sure to impress.

Imagine a warm, savory bake that combines the rich flavors of roasted red bell peppers and zesty green chiles, all enveloped in a creamy egg mixture. The addition of a Mexican 4-cheese blend adds a delightful cheesy goodness that will have everyone coming back for seconds. With a preparation time of just 140 minutes, you can easily whip this up ahead of time and let it bake to perfection while you enjoy the company of your guests.

Not only is this dish packed with flavor, but it also offers a balanced caloric profile, making it a guilt-free indulgence at only 195 calories per serving. The combination of protein, healthy fats, and carbohydrates ensures that you’ll feel satisfied without the heaviness. So, roll up your sleeves and get ready to create a dish that’s not just a meal, but a celebration of flavors and textures. Your taste buds will thank you!

Ingredients

  • 6.3 oz taco seasoning 
  • 0.3 cup milk 
  •  eggs slightly beaten
  • cups milk 
  • 0.5 cup roasted peppers red drained chopped (from 7-oz jar)
  • oz chilis green drained chopped canned
  • oz crema mexicana shredded
  • 1.7 cups frangelico 

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • baking pan
  • aluminum foil
  • glass baking pan

Directions

  1. Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish.
  2. Bake 8 minutes. Cool 30 minutes.
  3. Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended.
  4. Pour over cooled crust.
  5. Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean.
  6. Sprinkle with cheese.
  7. Let stand 10 minutes before cutting.

Nutrition Facts

Calories195kcal
Protein18.7%
Fat43.07%
Carbs38.23%

Properties

Glycemic Index
9.5
Glycemic Load
1.8
Inflammation Score
-9
Nutrition Score
11.969565185516%

Nutrients percent of daily need

Calories:195.34kcal
9.77%
Fat:9.72g
14.95%
Saturated Fat:3.28g
20.48%
Carbohydrates:19.41g
6.47%
Net Carbohydrates:14.9g
5.42%
Sugar:9.65g
10.72%
Cholesterol:183.39mg
61.13%
Sodium:2122.62mg
92.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.49g
18.99%
Vitamin A:2607.16IU
52.14%
Vitamin C:18.88mg
22.89%
Selenium:15.51µg
22.15%
Vitamin B2:0.35mg
20.49%
Phosphorus:193.11mg
19.31%
Calcium:181.06mg
18.11%
Fiber:4.51g
18.04%
Vitamin B12:0.94µg
15.68%
Iron:2.52mg
14.02%
Vitamin D:2µg
13.32%
Vitamin B5:1.07mg
10.69%
Vitamin B6:0.17mg
8.47%
Folate:29.73µg
7.43%
Potassium:242.01mg
6.91%
Zinc:1.01mg
6.75%
Vitamin B1:0.08mg
5.21%
Magnesium:19.01mg
4.75%
Vitamin E:0.51mg
3.42%
Copper:0.04mg
2.2%
Manganese:0.03mg
1.52%
Vitamin B3:0.28mg
1.38%