Mexican Baked Eggs
Mexican Baked Eggs! A Mexican inspired breakfast casserole recipe made with eggs, tomatoes, black beans, cilantro, cheese and some spices.
This easy to make Mexican breakfast takes less than 30 minutes to prepare and is a perfect Sunday brunch idea that everyone always loves!
If you like this breakfast recipe, you may also love this Persian Tomato Omelet.
Yield: Serves 3
- 3 eggs
- 2 cups tomato, diced
- 1 can (19 oz/540 ml) black beans, drained
- 1/2 cup crushed tomatoes
- 1 small onion, finely chopped
- 3/4 cup fresh cilantro, chopped
- 2 garlic cloves, finely chopped
- 1/2 cup shredded cheddar cheese
- 2 tablespoons cooking oil
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Heat the oil in a pan over medium heat. Add the onions and sauté until tender, about 5-6 minutes. Add the garlic, cumin and chili powder and sauté until fragrant, about 1 minute.
Add the black beans, crushed tomatoes, tomatoes, dried oregano, salt and pepper and bring to a boil.
Then reduce heat to medium and simmer until thickens, about 12 minutes, stirring occasionally.
Remove from heat and stir in the cilantro. Adjust seasonings.
Preheat oven to 370 degrees F.
Place 2/3 of the mixture into an 8-inch round baking dish. Carefully break the eggs on top of the mixture and spoon the remaining mixture around the eggs.
Place the baking dish on the middle rack of the preheated oven and bake until the eggs just start to set but still quite runny and wet looking, about 8-10 minutes.
Remove the baking dish from the oven.
Turn the oven to broil.
Sprinkle the top with cheese. Put the baking dish back to the oven and broil until cheese melts, about 1 minute. Serve hot with bread.
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