Ingredients for Mexican Breakfast Bake
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Green Chili Pepper
- Sweet Potato
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Canned Black Beans
- Ground Cumin
- Chili Powder
- Smoked Paprika
- Olive Oil Flavored Cooking Spray
- Eggs
- Cilantro Leaves
- Queso Fresco
- Avocados
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How to Make Mexican Breakfast Bake
- Preheat oven to 450°F (232°C).
- In a large saucepan over medium-high heat, heat 1 tablespoon of olive oil.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), and 2 medium potatoes (cubed, about 1 ½ cups).
- Sauté for 5 minutes, stirring occasionally.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can black beans (rinsed and drained), 1 teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon paprika.
- Cover and cook for 20 minutes, or until potatoes are tender.
- Lightly mist 4 (16-ounce) ramekins with cooking spray.
- Divide the vegetable mixture evenly among the ramekins (about 1 cup per ramekin), spreading it towards the edges to create a well in the center.
- Carefully crack 1 large egg into the well of each ramekin.
- Bake for 5 minutes.
- Switch oven to broil on high.
- Broil for 5 minutes, or until eggs are set to your liking.
- Remove from oven and sprinkle each ramekin with 1 tablespoon chopped fresh cilantro, ¼ ounce shredded cheese (about 1 tablespoon), and 2-3 slices of avocado.
- Serve immediately. Leftovers can be refrigerated and reheated in the microwave for 1-2 minutes.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
10g
Carbs
11g
