Breakfast Enchilada Eggs Recipe

Name: Breakfast Enchilada Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 8 1/2 ounces corn muffin mix; 4 ounces diced green chilies; 1 egg; 1/2 cup water; 1 cup cheddar cheese, shredded; 19 ounces red enchilada sauce; 16 ounces refried beans; 4 eggs (yes more); cilantro (optional); four-cheese Mexican blend cheese, shredded (optional)

Servings: persons

8 1/2 ounces corn muffin mix
4 ounces diced green chilies
1 egg
1/2 cup water
1 cup cheddar cheese, shredded
19 ounces red enchilada sauce
16 ounces refried beans
4 eggs (yes more)
cilantro (optional)
four-cheese Mexican blend cheese, shredded (optional)

1
Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
2
In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
3
While base is baking, warm beans over medium low heat so that they are easily spreadable.
4
When base is set pour enchilada sauce over top.
5
Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
6
Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
7
Garnish with cilantro and four-cheese Mexican blend cheese if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 1/2 ounces corn muffin mix, 4 ounces diced green chilies, 1 egg, 1/2 cup water, and more.

Yes, Breakfast Enchilada Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Enchilada Eggs

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