because what is life without good food?

Mexican Style Breakfast Bake … Olé!

Mexican Style Breakfast Bake Ole!

Yesterday I saw a post at Becky’s Root Cellar for Mexican Style Baked Eggs and it looked so colorful and delicious I immediately wanted to try it. Reviewing the recipe, I just felt it needed one more thing: potatoes.

I substituted several of the ingredients with some of my corn and black bean salsa, which took care of a bunch of things that the recipe called for and I just happened to have some already mixed up in my fridge, like it was just waiting for this dish …

Oh man this is good.

Mexican Style Breakfast Bake Ole!

Mexican Style Breakfast Bake … Olé!

Serves 2 – 4. You could easily scale it up to feed a crowd with not too much more effort.

  • 1/2 tablespoon butter
  • 2 med-large potatoes, diced
  • 1/2 onion, peeled and chopped
  • 1 bell pepper, chopped
  • 1 1/2 cups corn & black bean salsa (recipe here – if you don’t like things too hot, just cut down on the amount of jalapeno)
  • 1/2 cup black beans
  • 2 strips bacon (optional), cooked & crumbled — but I think some cooked chorizo would be amazing in this!
  • 1 small tomato, chopped
  • 1/2 cup shredded Mexican blend of cheeses
  • Fresh oregano leaves
  • 4 eggs


  1. Preheat the oven to 375 degrees.
  2. In a frying pan, melt the butter over medium-high heat, then add the potatoes. Cover and cook, opening and stirring frequently, until the potatoes are tender and cooked through and lightly browned on the side. Add salt (or Red Robin seasoning) and pepper to taste.
  3. Add the onion and bell pepper and sautee for a few minutes longer until the onion is translucent.
  4. Add the salsa, black beans, bacon (if you are using it) and cook a few minutes more until the entire mixture is good and hot.
  5. Stir in the tomato, oregano and cheese.
  6. If your pan is oven proof, you can just flatten the mixture, then crack your eggs over top and put it in the oven to bake. My frying pan is not oven proof, so I sprayed my ceramic tortilla warmer with cooking spray, then poured in the mixture, spread it flat, and cracked the eggs on top. (You could also use a 9x9x2 inch baking pan.)
  7. Bake at 375 until the eggs are set. Becky says it takes 8 – 10 minutes, but mine took considerably longer, more like 20 – 30 minutes (I wasn’t really keeping track … working and cooking at the same time!)
  8. Sprinkle with a few fresh oregano or cilantro leaves for garnish and serve with hot tortillas and your favorite Mexican condiments (guacamole, sour cream, cilantro leaves, salsa … whatever you fancy!)

Mexican Style Baked Eggs

This recipe was entered in the November Blog Hop & Giveaway: Favorite Vegetable Recipes on the FaveDiets blog and shared at Melt in your Mouth MondaysFavorite Breakfast Recipes, and Recipe of the Week: Mexican Cuisine.

10 responses

  1. Looks and sounds amazing, Ann!

    November 17, 2011 at 10:35 am

  2. I love this kind of breakfast, filling and giving good energy to start the day. Oregano rounds it up so beautifuly. Feel a great appetite coming up!

    November 17, 2011 at 10:43 am

  3. Olé? How’s about oh yay! This sounds like a perfect breakfast. Or, perhaps, a snack I could eat right now before bed…

    November 17, 2011 at 9:42 pm

  4. This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package!

    November 18, 2011 at 11:51 am

  5. I thought I would share what I did with the leftovers in case you want to try it. After the eggs were eaten we had some of the beans and what nots left. So I used it to make tortilla soup! Turned out great!

    November 18, 2011 at 5:58 pm

  6. Ann

    Oh great idea Becky! Thank you:)

    November 18, 2011 at 7:01 pm

  7. What a great breakfast, wish I had some of that this morning. It’s making me really hungry!

    November 19, 2011 at 9:14 am

  8. Gorgeous! Pinning this recipe. Thanks for linking up at A Little Nosh this week!

    November 19, 2011 at 3:28 pm

  9. Pingback: Melt in Your Mouth Monday Blog Hop #41 | Make Ahead Meals For Busy Moms

  10. Beautiful recipe. You always use such amazing combination of flavors. LOVE that!

    January 10, 2012 at 7:21 pm

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