Mexican Eggs

Mexican Eggs Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Like a bacon version of huevos rancheros: Try this Mexican Egg recipe for an easy weeknight meal or a hearty breakfast.

Yield:

Serves 4
Total time: 25 Minutes

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Ned Plummer, Toledo, OH,

Sunset

December 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note