Description
Enjoy a vibrant and satisfying twist on breakfast with these Irresistible Enchilada Baked Eggs. Featuring a spicy enchilada sauce base topped with black beans, corn, and baked eggs, this dish is finished with melted cheese, fresh avocado, and cilantro, perfect for a Mexican-inspired brunch that’s flavorful and nourishing.
Ingredients
Scale
Egg and Main Ingredients
- 4 large eggs
- 1/2 cup enchilada sauce
- 1/4 cup cooked black beans
- 1/4 cup cooked corn kernels
- 1/4 cup shredded cheddar or Mexican blend cheese
Seasonings and Garnishes
- 2 tablespoons chopped green onions
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small avocado, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
Serving Accompaniment
- Tortilla chips or warm tortillas (for serving)
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or four individual ramekins to prevent sticking.
- Layer Sauce and Vegetables: Spread a thin, even layer of enchilada sauce across the bottom of the baking dish. Then sprinkle cooked black beans and corn kernels evenly over the sauce to create a flavorful base.
- Add Eggs: Carefully crack the eggs directly on top of the beans and corn, spacing them evenly to avoid breaking the yolks.
- Top and Season: Spoon the remaining enchilada sauce over the eggs. Sprinkle the shredded cheddar or Mexican blend cheese on top, then add the chopped green onions, chili powder, cumin, salt, and black pepper evenly over the dish to ensure a balanced flavor.
- Bake: Place the dish in the oven and bake for 12 to 15 minutes. The eggs should have set whites but with slightly runny yolks; bake longer if you prefer firmer yolks.
- Cool and Garnish: Remove the baked eggs from the oven and let them cool for 2 minutes. Garnish with sliced avocado and fresh cilantro leaves for a fresh and creamy finish.
- Serve: Serve immediately alongside crunchy tortilla chips or warm tortillas to complement the spicy and savory flavors.
Notes
- For extra heat, add diced jalapeños or a few dashes of hot sauce either before baking or as a topping.
- Include cooked shredded chicken in the layering step for a heartier, protein-packed meal.
- Adjust the baking time based on your preference for egg yolk doneness.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 220mg
