Ingredients for Breakfast Enchilada Eggs
- Corn Muffin Mix
- 1 (4 oz) can diced green chilies, undrained
- 1 large egg
- Water
- 1 cup shredded cheddar cheese
- Red Enchilada Sauce
- Refried Beans
- 4 large eggs
- 1/4 cup chopped fresh cilantro (optional)
- Four Cheese Mexican Blend Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Breakfast Enchilada Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Breakfast Enchilada Eggs
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish with cooking spray.
- In a medium bowl, combine corn muffin mix, undrained diced green chilies, 1 large egg, and shredded cheddar cheese. Mix well.
- Pour the mixture into the prepared baking dish. Bake for 12-15 minutes, or until the base is set.
- While the base is baking, gently warm the refried beans over medium-low heat until easily spreadable.
- Once the base is set, evenly pour the enchilada sauce over the top.
- Spoon the warmed refried beans down the center of the baking dish, lengthwise and crosswise, dividing the pan into four sections.
- Crack 1 large egg into each of the four bean-divided sections.
- Bake for another 12-15 minutes, or until the eggs are cooked through to your liking.
- Garnish with chopped cilantro and Mexican blend cheese, if desired. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
92g
Fat
51g
Carbs
24g
