Taco Eggs

• 9 eggs, slightly beaten
• 12 cup milk
• 18 teaspoon salt
• 2 cups shredded medium sharp cheddar cheese
• sliced or diced avocado (optional)
• tomatoes (optional)
• onion (optional)
• shredded lettuce (optional)
• alfalfa sprout (optional)
• pitted ripe olives (optional)
• sour cream (optional)
• 1 (14 1/2 ounce) can whole tomatoes, broken up (or equivalent in fresh)
• 1 small onion, minced
• 2 cloves garlic, pressed (I usually mince)
• 2 canned jalapeno peppers, seeded and minced
• 12 cup chili powder
• 14 teaspoon cumin

1. FOR EGGS: Beat eggs milk and salt just until blended.
2. Pour into greased 13x9x2" baking pan.
3. Bake in Preheated 325 degree oven for 20 minutes or until set.
4. Sprinkle with cheese; bake 5 minutes more or until cheese melts.
5. Let stand for 5 minutes.
6. Cut into squares; spoon salsa on top.
7. Serve with condiments.
8. FOR SALSA: In small saucepan bring all ingredients to boil; reduce heat; stirring occasionally, simmer uncovered 30 minutes or until thickened.
9. Serve warm or at room temperature.
10. Can be prepared a day or two ahead and refrigerated.

eggs, milk, salt, cheddar cheese, avocado, tomatoes, onion, shredded lettuce, alfalfa, olives, sour cream, tomatoes, onion, garlic, jalapeno peppers, chili powder, cumin

Taken from www.food.com/recipe/taco-eggs-33514 (may not work)