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Mexican Egg Bake
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Description
Creamy egg baked with spicy black beans and crunchy chips. Garnish with cheese, avocado and sour cream for a great breakfast.
Ingredients
- FOR THE BAKE:
- 1 can (15 Oz. Size) Black Beans, Rinsed
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Chili Powder
- ½ teaspoons Cumin
- ½ teaspoons Pepper
- 1 cup Salsa
- ¼ whole Red Onion, Finely Chopped
- 2 cups Tortilla Chips
- 4 whole Eggs
- FOR THE GARNISH:
- Cheddar Cheese, Shredded
- Avocado, Sliced
- Sour Cream
Preparation
1. Preheat oven to 350ºF. In a 3-quart glass baking dish, layer black beans on bottom. Sprinkle spices over the top. Spread salsa over the beans. Scatter red onion evenly over top of beans.
2. Place chips evenly over top of beans. Make 4 compartments in the dish for the eggs. Crack an egg into each compartment in the chips.
3. Cover with foil and cook for 10 minutes. Remove foil and cook for another 10 minutes.
4. Serve with cheese, avocado and sour cream. Enjoy!
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