Description
A bold and cozy Mexican Egg Bake packed with eggs, beans, veggies, and cheese. Perfect for brunch or meal prep mornings.
Ingredients
Scale
- 10 large eggs
- 1/2 cup whole milk
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1 small jalapeño, diced (optional)
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs and milk until smooth. Stir in salt, pepper, and chili powder.
- Fold in black beans, bell pepper, green onions, diced tomatoes, jalapeño, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining cheese and bake uncovered for 35–40 minutes or until the center is set.
- Let it rest for 10 minutes, then garnish with fresh cilantro if using.
- Slice and serve warm. Add optional toppings like salsa or sour cream if desired.
Notes
- Pre-cook watery veggies like tomatoes and peppers to reduce moisture.
- Let the bake rest before slicing for cleaner portions.
- Use whole milk or cream for a richer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 215mg