Mexican Breakfast Bake Recipe

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Mexican Breakfast Bake
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  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.12 Kcal (767 kJ)
Calories from fat 92.29 Kcal
% Daily Value*
Total Fat 10.25g 16%
Cholesterol 190.89mg 64%
Sodium 159.98mg 7%
Potassium 485.3mg 10%
Total Carbs 14.81g 5%
Sugars 4.66g 19%
Dietary Fiber 3.67g 15%
Protein 9.96g 20%
Vitamin C 13.2mg 22%
Vitamin A 0.3mg 11%
Iron 2.1mg 12%
Calcium 103.4mg 10%
Amount Per 100 g
Calories 92.76 Kcal (388 kJ)
Calories from fat 46.75 Kcal
% Daily Value*
Total Fat 5.19g 16%
Cholesterol 96.7mg 64%
Sodium 81.04mg 7%
Potassium 245.83mg 10%
Total Carbs 7.5g 5%
Sugars 2.36g 19%
Dietary Fiber 1.86g 15%
Protein 5.04g 20%
Vitamin C 6.7mg 22%
Vitamin A 0.2mg 11%
Iron 1.1mg 12%
Calcium 52.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 5

Good Points

  • saturated fat free,
  • low sodium

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