Description
Irresistible Enchilada Baked Eggs combine the rich flavors of enchilada sauce, black beans, and corn with perfectly baked eggs for a hearty, flavorful Mexican-inspired breakfast or brunch. This easy skillet recipe pairs creamy yolks with melted cheese and fresh toppings like avocado and cilantro, offering a delightful twist on traditional eggs.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup canned black beans, drained and rinsed
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large eggs
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup chopped cilantro
- Diced avocado for topping (optional)
- Hot sauce for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the eggs.
- Sauté Aromatics: Heat olive oil in a medium oven-safe skillet over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 30 seconds more to release its fragrance.
- Add Sauce and Veggies: Pour in the enchilada sauce, then add the drained black beans, corn kernels, cumin, salt, and pepper. Stir well and let the mixture simmer gently for 2–3 minutes to meld the flavors.
- Create Wells and Add Eggs: Using a spoon, make four small wells in the sauce mixture. Carefully crack one egg into each well, ensuring they remain contained within the hole.
- Add Cheese and Bake: Sprinkle shredded cheddar or Mexican blend cheese evenly over the top of the skillet. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the egg whites are set but the yolks are still slightly runny for perfect texture.
- Garnish and Serve: Remove the skillet from the oven and garnish with chopped cilantro. Serve immediately with optional toppings like diced avocado and hot sauce for added flavor.
Notes
- Serve with warm tortillas, crusty bread, or tortilla chips to soak up the sauce.
- For a spicier kick, use hot enchilada sauce or add diced jalapeños when sautéing the onions.
- This dish can be made vegetarian by using plant-based cheese.
- Ensure your enchilada sauce is gluten-free if adapting the recipe for gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mexican-Inspired
