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Mexican Breakfast Bake

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Ingredients

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	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

Name: Mexican Breakfast Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 2; : 1; : 1; : 2; : 2; : 1; : 1; : 1; : 4; : 4; : 1; : 2

Features:

Cuisine:

American

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

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.