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Mexican Eggs
Course
Breakfast, Main Course
Cuisine
Mexican
Keyword
mexican eggs, mexican style eggs, quick gluten free breakfast
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
391
kcal
Ingredients
4-8
slices
bacon
chopped (Trader Joe's Applewood Smoked Bacon) I have also used 1/2 lb chicken chorizo sausage in place of the bacon!
16
oz
refried beans
1 can, (I used Trader Joe's Salsa Style) or try your
hand at making your own
, easily!
2
tablespoons
green chiles
chopped , optional
2
teaspoons
Fiesta Chili Powder
a salt-free seasoning found in most bulk spice sections, optional
1
teaspoon
cumin
optional
4
large
eggs
1/2
cup
cheddar cheese
dairy free or regular
1/4
cup
green onions
chopped, divided
Garnish/Serving Suggestions
1
medium
tomato
chopped
1
medium
avocado
chopped
1/4
cup
cilantro
chopped
Salsa
I love taqueria style made by Herdez, found in Mexican food sections in a can
Warm tortillas
Instructions
Brown the pieces of bacon in a 12-in. frying pan.
When browned and crispy, drain on a paper towel, discarding all but 2 tbsp. bacon fat in pan.
Add the beans, chiles, spices, and most of the green onions in the pan over medium heat, stirring often, until simmering.
Make 4 wells in beans with a spoon and crack an egg into each hole. Cook, covered, just until eggs set, about 4 minutes.
Top with cheese, remaining green onions, tomato, cilantro, avocado, and reserved bacon.
Serve with tortillas and salsa.
Nutrition
Calories:
391
kcal
|
Carbohydrates:
20
g
|
Protein:
19
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
215
mg
|
Sodium:
1005
mg
|
Potassium:
489
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
1261
IU
|
Vitamin C:
12
mg
|
Calcium:
189
mg
|
Iron:
3
mg