Mexican Style Breakfast Bake … Olé!

Yesterday I saw a post at Becky’s Root Cellar for Mexican Style Baked Eggs and it looked so colorful and delicious I immediately wanted to try it. Reviewing the recipe, I just felt it needed one more thing: potatoes.

I substituted several of the ingredients with some of my corn and black bean salsa, which took care of a bunch of things that the recipe called for and I just happened to have some already mixed up in my fridge, like it was just waiting for this dish …

Oh man this is good.

Mexican Style Breakfast Bake … Olé!

Serves 2 – 4. You could easily scale it up to feed a crowd with not too much more effort.

• 1/2 tablespoon butter
• 2 med-large potatoes, diced
• 1/2 onion, peeled and chopped
• 1 bell pepper, chopped
• 1 1/2 cups corn & black bean salsa (recipe here – if you don’t like things too hot, just cut down on the amount of jalapeno)
• 1/2 cup black beans
• 2 strips bacon (optional), cooked & crumbled — but I think some cooked chorizo would be amazing in this!
• 1 small tomato, chopped
• 1/2 cup shredded Mexican blend of cheeses
• Fresh oregano leaves
• 4 eggs

Directions:

1. Preheat the oven to 375 degrees.
2. In a frying pan, melt the butter over medium-high heat, then add the potatoes. Cover and cook, opening and stirring frequently, until the potatoes are tender and cooked through and lightly browned on the side. Add salt (or Red Robin seasoning) and pepper to taste.
3. Add the onion and bell pepper and sautee for a few minutes longer until the onion is translucent.
4. Add the salsa, black beans, bacon (if you are using it) and cook a few minutes more until the entire mixture is good and hot.
5. Stir in the tomato, oregano and cheese.
6. If your pan is oven proof, you can just flatten the mixture, then crack your eggs over top and put it in the oven to bake. My frying pan is not oven proof, so I sprayed my ceramic tortilla warmer with cooking spray, then poured in the mixture, spread it flat, and cracked the eggs on top. (You could also use a 9x9x2 inch baking pan.)
7. Bake at 375 until the eggs are set. Becky says it takes 8 – 10 minutes, but mine took considerably longer, more like 20 – 30 minutes (I wasn’t really keeping track … working and cooking at the same time!)
8. Sprinkle with a few fresh oregano or cilantro leaves for garnish and serve with hot tortillas and your favorite Mexican condiments (guacamole, sour cream, cilantro leaves, salsa … whatever you fancy!)

This recipe was entered in the November Blog Hop & Giveaway: Favorite Vegetable Recipes on the FaveDiets blog and shared at Melt in your Mouth Mondays, Favorite Breakfast Recipes, and Recipe of the Week: Mexican Cuisine.