Tuesday, November 4, 2014

Recipe: Baked Mexican Eggs

Maybe not so pretty but really good

I have made an Easy Mama's Recipe for Baked Mexican Eggs based on fancy recipes like this one.

Step 1. Preheat oven to 350 and assemble this before making the children's breakfasts.


2/3 cup canned black beans (150 calories, 10 g protein)
3 tbsp salsa (negligible calories, adds great spice without opening any spice jars)
2 eggs (150 calories, 13 g protein)
2 tbsp shredded cheese (100 calories, 6 g protein)

I use a pretty little ramekin from my husband's extensive ramekin set that he owned as a single man before we discovered the actual cooking needs of a family with children. The ramekins mostly gather dust but one is the perfect size for my baked eggs. Put the scoop of black beans (no need to measure really) and some dollops of salsa inside, mix. Use a spoon to make two little depressions and crack the two raw eggs into the holes. Place in oven to bake.

Step 2. Make the children's breakfasts. Recipes say this takes only 5-7 minutes to bake, but I don't like my eggs to run whatsoever, so I leave mine baking for about 15 minutes, which is perfect for making the children's food.

Right before the eggs are done, sprinkle on some cheese to melt.

Step 3. Eat your delicious breakfast! This little power dish packs 30 grams of protein in only 400 calories! What a better choice than most toast-based breakfasts.


  1. I've always wondered what salsa and eggs would taste like together...neat recipe! -Emiliann W

  2. Emiliann: I eat eggs almost every morning for breakfast and I think salsa is a great add: it adds a lot of flavor for almost no calories and no fat or carbs. I'll scramble up eggs, then right when they're not wet anymore, add in a couple spoonfuls of beans and salsa. Or no beans, just scramble eggs and add salsa on my plate. Can add shredded cheese to any. Or I'll make a Mexican egg burrito with a tortilla (I like the Mission brand "carb balance" ones) and fill it with scrambled eggs, maybe beans, salsa, cheese.

  3. This sounds wonderful! The leftover chocolate cheesecake with hot fudge and caramel sauce that I ate with my eldest super early for breakfast today was also delicious...although your egg recipe is probably slightly healthier. :) I promise we aren't usually so "bad."