Mexican Breakfast Bake Recipe

Name: Mexican Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 teaspoon olive oil; 1 medium onion, chopped; 2 garlic cloves, chopped; 1 large anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice); 1 medium sweet potato, peeled and cut into 1/4-inch dice; 2 medium tomatoes, cut into 1/4-inch dice; 2 cups bpa-free canned black beans, drained and rinsed well (or cooked black beans); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; olive oil flavored cooking spray; 4 large eggs; 4 tablespoons finely chopped cilantro leaves; 1 ounce queso fresco, separated into 4 pieces; 2 ounces avocados, thinly sliced

Servings: persons

1 teaspoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 large anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice)
1 medium sweet potato, peeled and cut into 1/4-inch dice
2 medium tomatoes, cut into 1/4-inch dice
2 cups bpa-free canned black beans, drained and rinsed well (or cooked black beans)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
olive oil flavored cooking spray
4 large eggs
4 tablespoons finely chopped cilantro leaves
1 ounce queso fresco, separated into 4 pieces
2 ounces avocados, thinly sliced

1
Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Saute for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
2
Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
3
Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, 1/4 oz cheese and 2 or 3 slices avocado. Serve immediately.

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 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 medium onion, chopped, 2 garlic cloves, chopped, 1 large anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice), and more.

Yes, Mexican Breakfast Bake 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.

Mexican Breakfast Bake

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