this was a good base recipe. i mixed the cilantro, chili and garlic powder with the beans. my eggs took longer than 4 min to cook so i will poach separately. will make again. served in a bowl with flour tortilla on side.
Mexican Eggs
Photo: Annabelle Breakey; Styling: Karen Shinto
Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.
Yield: Serves 4
Total:
Recipe from
More From Sunset
Recipe Time
Total:
25 Minutes
Nutritional Information
Amount per serving
- Calories: 378
- Calories from fat: 56%
- Protein: 19g
- Fat: 23g
- Saturated fat: 7.8g
- Carbohydrate: 24g
- Fiber: 9.7g
- Sodium: 834mg
- Cholesterol: 238mg
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.
Mexican Eggs Recipe at a Glance
- COURSE: Breakfast/Brunch, Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Mexican
- MAIN INGREDIENT: Beans, Eggs
- PUBLICATION: Sunset
More Recipes for Breakfast/Brunch
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Mexican Breakfast Burritos
Oxmoor House -
Mexican Brunch Casserole
Gooseberry Patch
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