Mexican Breakfast Bake

Name: Mexican Breakfast Bake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4.92 ml 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; 473.18 ml bpa-free canned black beans, drained and rinsed well (or cooked black beans); 4.92 ml ground cumin; 4.92 ml chili powder; 4.92 ml smoked paprika; olive oil flavored cooking spray; 4 large eggs; 59.16 ml finely chopped cilantro leaves; 28.34 g queso fresco, separated into 4 pieces; 56.69 g avocados, thinly sliced

Editors' Pick

Submitted by elisechristiane

"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."

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photo by May I Have That Rec

Ready In:: 35mins
Ingredients:: 15
Serves:: 4

ingredients

4.92 ml 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
473.18 ml bpa-free canned black beans, drained and rinsed well (or cooked black beans)
4.92 ml ground cumin
4.92 ml chili powder
4.92 ml smoked paprika
olive oil flavored cooking spray
4 large eggs
59.16 ml finely chopped cilantro leaves
28.34 g queso fresco, separated into 4 pieces
56.69 g avocados, thinly sliced

directions

Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
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.
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.

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Reviews

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.

Bonnie G #2
I love this so much I'm crying tears of salsa. Made for Spring PAC 2012.

gailanng