Mexican Baked Eggs

The Mexican Baked Eggs are a tasty and filling breakfast or brunch dish with a kick of heat. When tomatoes, black beans, corn, and eggs are baked to perfection, they make a hearty, healthy meal that is great for sharing with family and friends.

Ingredients:

• 4 large eggs
• 1 can 14 ounces diced tomatoes with green chilies
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels fresh or frozen
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Cooking spray

Instructions:

Turn on your oven and heat it up to 375F 190C

Put some cooking spray in a medium-sized skillet that can go in the oven and heat it over medium heat

It will take about two to three minutes of cooking after adding the diced red onion

Add the chili powder and ground cumin and stir them in

Cook for one more minute

Mix the diced tomatoes with the corn, black beans, and green chilies

Add pepper and salt

After giving it a good stir, let it cook for about 5 minutes, or until it gets a little thicker

Use the back of a spoon to make four small holes in the mixture

Then, crack an egg into each hole

Spread the cheddar cheese shreds out evenly in the pan

Place the skillet in an oven that has already been heated up

Bake for 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny

You can change the baking time based on how done you want your eggs

Take the skillet out of the oven, add chopped cilantro on top, and serve hot

Have fun with your tasty Mexican Baked Eggs