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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Mexican Eggs

Like a bacon version of huevos rancheros: Try this Mexican Egg recipe for an easy weeknight meal or a hearty breakfast.

Sunset DECEMBER 2010

  • Yield: Serves 4
  • Total: 25 Minutes


  • 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


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.

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

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Mexican Eggs Recipe