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Mexican Eggs

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 25 mins
Yield Serves 4
Like a bacon version of huevos rancheros: Try this Mexican Egg recipe for an easy weeknight meal or a hearty breakfast.


  • 4 slices bacon, chopped
  • 1 can (16 oz.) refried beans
  • 2 tablespoons canned chopped green chiles
  • 4 large eggs
  • 1/2 cup shredded jack cheese
  • 1/4 cup chopped green onions
  • 1 medium tomato, chopped
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped
  • Warm corn tortillas

Nutrition Information

  • calories 378
  • caloriesfromfat 56 %
  • protein 19 g
  • fat 23 g
  • satfat 7.8 g
  • carbohydrate 24 g
  • fiber 9.7 g
  • sodium 834 mg
  • cholesterol 238 mg

How to Make It

  1. Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.

  2. Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.

  3. Note: Nutritional analysis is per serving.