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  Breakfast/Brunch

  Main Dish

  Meatless Main Dish

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Triple Explosion Rotel Tomato/Lime/ Cilantro Pie
by Dianne from AR
Delightful brunch pie with Rotel Mexican Tomatoes, Lime and Cilantro!
AVERAGE RATING
Print Recipe

Category

Breakfast/Brunch

Prep Time

35 minutes

Servings

8

Recipe Ingredients

8 large eggs
1 cup whole milk
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 10 oz can Rotel Mexican Lime & Cilantro Tomatoes, drained
3 tablespoons of fresh cilantro, chopped
1 1/2 cup shredded Cheddar or Monterey Jack cheese
Sprigs of extra cilantro & wedges of lime for garnish

Directions

Preheat oven to 325 degrees F. Spray a 9 inch pie pan with non stick spray. Break eggs into a bowl and whisk lightly. Add milk, salt, and pepper. Fold in drained Rotel Mexican Lime & Cilantro Tomatoes, chopped cilantro, and cheese. Pour into the prepared pie plate and bake for about 30 minutes or until the eggs are set. Cut into pie wedges and garnish with sprigs of cilantro and lime wedges. Sprinkle with lime wedges and serve hot. Enjoy!
 
 
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