Mexican Eggs
Mexican Eggs is a main course that serves 4. Watching your figure? This gluten free recipe has 498 calories, 23g of protein, and 29g of fat per serving. For $1.94 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 34 people have tried and liked this recipe. It is brought to you by Tessa the Domestic Diva. From preparation to the plate, this recipe takes around 30 minutes. It is a reasonably priced recipe for fans of Mexican food. A mixture of avocado, eggs, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 62%, this dish is pretty good. Similar recipes include Mexican Eggs, Mexican Eggs, and Mexican Deviled Eggs.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 avocado, chopped
4-8 (depending on how lean you would like it) slices bacon, chopped (Trader Joe's Applewood Smoked Bacon) I have also used chicken chorizo sausage in place of the bacon!
½ cup allowed shredded cheese
2 teaspoons Fiesta Chili Powder (a salt-free seasoning found in most bulk spice sections), optional
¼ cup chopped cilantro
1 teaspoon cumin, optional
4 large eggs
¼ cup chopped green onions (divided)
1 can (16 oz.) refried beans
Salsa (I love taqueria style made by Herdez, found in Mexican food sections in a can)
1 medium tomato, chopped
Warm tortillas
Equipment:
paper towels
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Serve with tortillas and salsa.
Nutrition Information:
covered percent of daily need
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