Mexican Eggs
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4Total Time25 mins
AuthorNed Plummer, Toledo, OH,
Like a bacon version of huevos rancheros: Try this Mexican recipe for an easy weeknight meal or a hearty breakfast.

How to Make It

Step 1
1

Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.

Step 2
2

Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 4 slices bacon, chopped
 1 can (16 oz.) refried beans
 2 tablespoons canned chopped green chiles
 4 large eggs
 1/2 cup shredded jack cheese
 1/4 cup chopped green onions
 1 medium tomato, chopped
 1/4 cup chopped cilantro
 1 avocado, chopped
  Warm corn tortillas

Directions

Step 1
1

Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.

Step 2
2

Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.

Step 3
3

Note: Nutritional analysis is per serving.

Mexican Eggs