Mexican Baked Eggs

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When you find a good recipe, you do everything you can with it. That’s what happened with my Baked Eggs with Kale and Sausage from a few weeks ago. Before I had even finished the first batch I was already thinking of new variations to try! This Mexican version is another great brunch recipe – I can’t wait for the next version!

Mexican Baked Eggs

Lightly toast 6 slices bread. I laid them out on a baking pan and put them in the oven at 350 degrees for 5 minutes, flipping once. Spray a casserole dish with cooking spray and arrange the bread on the bottom, slightly overlapping. Top each with 2 tablespoons refried beans.

Preheat oven to 400 degrees Fahrenheit. Sauté ½ cup diced onion in 1 teaspoon olive oil. When the onions are translucent, add ½ green bell pepper diced and 1 diced medium tomato.

Put the onion, tomato, and pepper mixture over the bread in an even layer. Crack 1 egg on each slice of bread (6 eggs total) and sprinkle with salt and pepper. You may need to arrange the vegetables to make a little spot for the egg to fit, so it doesn’t slide off into the casserole dish. Pour 1/3 cup milk over everything to keep it moist, and sprinkle with ¼ cup cheddar cheese.

Bake in oven for 15 minutes, longer or shorter depending on how you like your eggs. Top with fresh diced avocado and enjoy!

Yield: 6 servings. Per Serving: $1.45, 273 calories, 12g fat, 29g carbs, 14g protein.

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