Description
Looking for a protein-packed breakfast with a bold, zesty twist? These Enchilada Baked Eggs bring together the comforting heartiness of eggs with the smoky, savory flavors of enchilada sauce.
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup red enchilada sauce
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: chopped cilantro, avocado, green onions, hot sauce
Instructions
Step 1: Preheat oven
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (8×8 or similar).
Step 2: Sauté the vegetables
Heat olive oil in a skillet over medium heat. Add diced onion, garlic, and bell pepper. Cook for 4–5 minutes, until soft and fragrant.
Step 3: Add beans and spices
Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes to combine flavors.
Step 4: Assemble the dish
Spread the veggie and bean mixture evenly into your baking dish. Pour enchilada sauce over the top. Use a spoon to make four small wells in the sauce.
Step 5: Crack the eggs
Crack one egg into each well. Sprinkle shredded cheese evenly over the top.
Step 6: Bake
Place the dish in the oven and bake for 15–18 minutes, or until the egg whites are set and yolks are cooked to your preference.
Step 7: Garnish and serve
Remove from oven and garnish with chopped cilantro, green onions, or sliced avocado. Serve immediately.
Notes
- Make shallow wells in the sauce to hold each egg in place.
- Watch closely after 12 minutes—eggs go from runny to firm quickly.
- Use room-temperature eggs for more even cooking.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 14g
Keywords: Enchilada baked eggs