Description
A flavorful and hearty breakfast dish, these Irresistible Enchilada Baked Eggs are a spicy and satisfying way to start your day. With a blend of savory black beans, zesty enchilada sauce, gooey cheese, and perfectly baked eggs, this Mexican-inspired meal is sure to become a breakfast favorite.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 cup cooked black beans (drained and rinsed)
- 1/2 cup enchilada sauce
- 4 large eggs
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: sliced avocado, sour cream, salsa, lime wedges
Instructions
- Preheat oven: to 375°F (190°C).
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Cook onion and bell pepper until softened, about 5 minutes.
- Add beans and sauce: Stir in black beans and enchilada sauce, heat until warmed through.
- Prepare ramekins: Transfer mixture into ramekins or baking dish.
- Add eggs and cheese: Crack eggs over the mixture, sprinkle cheese on top.
- Bake: for 12–15 minutes until eggs are set.
- Garnish and serve: Top with cilantro, optional toppings, and enjoy!
Notes
- For extra heat, add jalapeños or cayenne.
- Serve with warm tortillas or bread.
- Can be assembled ahead and baked later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop and Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 370 mg
