Ingredients for Missy's Mexican Style Eggs
- Corn Tortillas
- Refried Beans
- Red Enchilada Sauce
- 4 large eggs
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How to Make Missy's Mexican Style Eggs
- Preheat oven to 250°F (120°C). Wrap 4 corn tortillas tightly in foil and place in the oven to keep warm.
- In a small saucepan, heat 1 cup of your favorite canned beans (black, pinto, or refried) over medium-low heat until warmed through.
- In a large oven-safe skillet (10-inch), heat 1/2 cup enchilada sauce or salsa over medium heat until simmering.
- Crack 4 large eggs gently into the simmering sauce, spacing them evenly.
- For runny yolks, leave the egg tops uncovered. For firmer yolks, spoon 1-2 tablespoons of sauce over each egg.
- Cover the skillet, reduce heat to low, and simmer for 5-7 minutes, or until eggs are cooked to your liking.
- Remove the tortillas from the oven. Divide the warmed beans among the tortillas.
- Carefully spoon the eggs and remaining sauce over the beans.
- Top each tortilla with 1/4 cup shredded cheddar cheese, 1 tablespoon chopped scallions, salt, and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
8g
Fat
16g
Carbs
22g