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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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. 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.