|1/2 cup picante sauce|
|1 cup (4 ounces) shredded Monterey Jack cheese|
|1 cup (4 ounces) shredded cheddar cheese|
|6 Eggland’s Best Eggs|
|1 cup (8 ounces) sour cream|
|Tomato slices and minced fresh cilantro, optional|
- Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese.
- Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired. Yield: 6 servings.