Description
A simple and delicious baked egg dish featuring a spicy twist with salsa and refried beans, topped with melty cheddar cheese and fresh coriander. Perfect for a quick breakfast or brunch, this Enchilada Baked Eggs recipe combines comforting flavors with minimal prep and cook time.
Ingredients
Scale
Ingredients
- 1 tbsp hot salsa or enchilada sauce
- 1 tbsp refried beans
- 1 egg
- 1 tbsp cheddar cheese, grated
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh coriander, chopped
Instructions
- Preheat Oven: Heat the oven to 190°C (Gas Mark 5 / 375°F) to prepare for baking your dish.
- Assemble Ingredients in Ramekin: Spoon the hot salsa or enchilada sauce into the bottom of an individual ramekin. Add the refried beans on top, then create a small well in the center for the egg.
- Add Egg and Cheese: Crack the egg into the well in the ramekin. Sprinkle the grated cheddar cheese over the egg and season with salt and black pepper to your liking.
- Bake: Place the ramekin on a baking tray and bake in the preheated oven for about 15 minutes or until the egg whites are set but the yolk is still slightly runny.
- Garnish and Serve: Remove from the oven and finish with fresh chopped coriander. Serve immediately while warm.
Notes
- You can adjust the cooking time if you prefer a firmer yolk.
- Substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor.
- Add a sprinkle of chili flakes if you want extra heat.
- This recipe is easily doubled or tripled for more servings.
- Use non-stick spray or lightly oil the ramekin to make cleanup easier.
