Ingredients
8 bacon strips, diced3 cans (14-1/2 ounces each) Mexican diced tomatoes1 medium onion, chopped1 can (4 ounces) chopped green chilies, drained10 eggs1/2 cup shredded Colby cheeseFlour or corn tortillas, warmed, optional
Preparation
In a large skillet, cook bacon until crisp; drain. Stir in tomatoes, onion and chilies. Simmer, uncovered, until onion is tender.
With a spoon, make 10 wells in the tomato mixture; break an egg into each. Cover and cook over low heat for 15-20 minutes or until eggs are set. Sprinkle with cheese; cover and cook 1 minute longer or until cheese is melted, about 1 minute. Serve with tortillas if desired.
