Alyssa Yourish

Mexican Breakfast Bake

 

Clean Eating Magazine



Ingredients:
-1 teaspoon of olive oil
-1 medium onion, chopped
-2 garlic cloves, chopped
-1 large anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice)
-1 medium sweet potato, peeled and cut into 1/4 inch dice
-2 medium tomatoes, cut into 1/4 inch dice
-2 cups bpa-free canned black beans, drained and rinsed well (or cooked black beans)         
-1 teaspoon of ground cumin
-1 teaspoon of chili powder
-1 teaspoon of smoked paprika
-olive oil flavored cooking spray
-4 large eggs
-4 tablespoons finely chopped cilantro leaves
-1 ounce queso fresco, seperated into 4 pieces
-2 ounces avocados, thinly sliced    

Directions:

-Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.

-Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.

-Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, 1/4 oz cheese and 2 or 3 slices avocado. Serve immediately.

Serving Size: 1 (322 g)
Servings Per Recipe: 4

Calories 275.7  Calories from Fat 79 Total Fat 8.7 g Saturated Fat 2.1 g Cholesterol 186.0 mg Sodium 568.7 mg Total Carbohydrate 35.4 g Dietary Fiber 12.1 g Sugars 5.1 g Protein 15.7 g

ENJOY!