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Mexican Breakfast Bake

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Ingredients

Adjust Servings:
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

Nutritional information

275.8
Calories
79 g
Calories From Fat
8.8 g
Total Fat
2.2 g
Saturated Fat
186 mg
Cholesterol
568.7 mg
Sodium
35.4 g
Carbs
12.1 g
Dietary Fiber
5.1 g
Sugars
15.8 g
Protein
322g
Serving Size

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Mexican Breakfast Bake

Features:
    Cuisine:

    Great Mexican flavors, followed the recipe but might have cut back on the chili power for our taste, loved the cheese, first time I've used that type and won't be the last.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mexican Breakfast Bake, This was in the July 2011 issue of Clean Eating I made this for my mom and I and it was delicious! If you don’t want to bake all 4 ramekins, save leftovers for the next day! Simply prepare this recipe through Step One and refrigerate When ready to eat, mist ramekins with cooking spray, pour in vegetable mixture and microwave for 1 to 2 minutes Continue with Step Two , Great Mexican flavors, followed the recipe but might have cut back on the chili power for our taste, loved the cheese, first time I’ve used that type and won’t be the last


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    Steps

    1
    Done

    Preheat Oven to 450 Degrees Fahrenheit. in Large Saucepot on Medium-High, Heat Oil. Add Onion, Garlic, Pepper, and Potato. Saut For 5 Minutes. Add Tomatoes, Beans, Cumin, Chile Powder and Paprika. Cover and Cook For 20 Minutes, Until Potatoes Soften.

    2
    Done

    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
    Done

    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.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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