Description
Enchilada Baked Eggs is a flavorful and satisfying breakfast dish with eggs baked in a rich enchilada sauce, topped with cheese, and served with warm tortillas or bread. This Mexican-inspired dish is easy to make and perfect for a weekend brunch.
Ingredients
Scale
For the Enchilada Baked Eggs:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 cup enchilada sauce (red or green)
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salt and pepper to taste
For Garnish and Serving:
- Chopped cilantro and sliced green onions for garnish (optional)
- Warm tortillas or crusty bread for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onion and garlic: In a small oven-safe skillet or baking dish, heat olive oil over medium heat. Sauté diced onion for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds.
- Add enchilada sauce: Pour in the enchilada sauce and bring to a gentle simmer.
- Add eggs and cheese: Make wells in the sauce and crack an egg into each. Season with salt, pepper, and shredded cheese.
- Bake: Transfer the skillet to the oven and bake for 10–12 minutes until the egg whites are set.
- Garnish and serve: Garnish with cilantro and green onions. Serve with warm tortillas or bread.
Notes
- Use store-bought or homemade enchilada sauce.
- Customize with additions like black beans, cooked chorizo, or bell peppers.
- Bake longer for fully cooked yolks if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 260
- Sugar: 4g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
