MEXICAN BAKED EGGS RECIPE: HOW TO MAKE MEXICAN BAKED EGGS
Impress your friends with Australian Eggs quick and easy Mexican Baked Eggs recipe that is sure to keep everyone at the table happy and full!
Categories Vegetarian
Total Time 45 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.
- Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
- Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
- Bake for 15-18 minutes or until the egg is cooked to your liking. Serve with coriander, avocado, sour cream, lime and tortillas.
Nutrition Facts : Calories 394 calories, CarbohydrateContent 24.2 grams carbohydrates, SugarContent 10 grams sugar, FatContent 19.2 grams fat, SaturatedFatContent 3.3 grams saturated fat, FiberContent 16.3 grams fiber, ProteinContent 22.3 grams protein, SodiumContent 153 milligrams sodium, ServingSize 423g
MEXICAN EGG CASSEROLE RECIPE: HOW TO MAKE IT
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Nutrition Facts : Calories 421 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 382mg cholesterol, SodiumContent 856mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
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MEXICAN BAKED EGGS | JAMIE OLIVER EGG & AVOCADO RECIPE
Total Time 15 minutes
Calories 292 calories per serving
- Preheat the oven to full whack.
- Grease a small skillet pan or round baking dish with a drizzle of olive oil, then crack in the eggs.
- Finely slice the red chilli (deseed if you like) and scatter over the eggs.
- Peel and destone the avocado, then slice. Halve the lime and squeeze over the juice of one half.
- Arrange the avocado around the eggs, and season with a little sea salt and black pepper.
- Place in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny.
- Pick and roughly chop a few coriander leaves and sprinkle over the eggs, then cut the remaining lime half into wedges for squeezing over. Delicious served with hot buttered toast.
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