Serves: 8
Total Calories: 970
Melt butter in a 16” or larger Dutch oven over medium to medium high heat. Scramble eggs well with a wire whisk or in a Vortex™ Blender in batches, add salt and pepper to taste. Pour eggs into the Dutch oven when butter is melted and let the eggs set undisturbed for about 2 to 3 minutes then lightly stir and let set 2 minutes before stirring again. Add salsa and fold into eggs. Continue cooking until eggs are firmly set but still moist. Serve over hash brown potatoes and topped with sour cream and warmed corn tortillas.
This Dave's Ranchero Eggs recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.
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