Total Time
50mins
Prep 20 mins
Cook 30 mins

This is nice for a brunch or a really heavy breakfast. I serve it with oj, home fries, bacon and biscuits when I have big appetites to satisfy.

Ingredients Nutrition

Directions

  1. In a medium sized cast iron skillet, brown the sausages.
  2. Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
  3. Turn heat to low and let slowly cook until the eggs are set.
  4. Break the can of refried beans into small chunks and place around on top of set eggs.
  5. Cover and let heat up for about 3 minutes.
  6. With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
  7. Mix together the dressing and salsa and pour over the refried beans.
  8. Sprinkle cheese over all and put in the oven on 375 until the cheese melts.

Reviews

(2)
Most Helpful

Since there are just two of us, I cut the recipe in half. I used homemade salsa (sodium-free), Diana Neal's refried beans (no self-respecting refrigerator should be without them), and I gave the dish a kick in the pants with a tablespoon of diced chiles. In addition to the cheese, I sprinkled some crushed tostadas on top to add a little crunch. Very nice recipe, Kim.

Mille® June 12, 2002

This was very good and very filling! Every couple of months, I make breakfast for dinner and I'm glad I tried this. I only used about half of the dressing-salsa mixture on top because it seemed to be too much. I served the remaining sauce on the side.

Ginny Sue November 12, 2006

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