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Enchilada baked eggs

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

All hail baked eggs!

They’re stupidly quick and easy to make, and you can dress them up however you fancy. Veggies, cheese, sauces… you can even make them taste like enchiladas.

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

All these enchilada baked eggs need is a spoonful of salsa or enchilada sauce, a spoonful of refried beans, a little sprinkling of cheese… and an egg, of course. Top them with a bit of fresh coriander and you’re good to go. Make sure you dig right to the bottom to get to the good bits!

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

Since these enchilada baked eggs are super simple (I’m allllll foooor the 5 ingredient recipes these days), make sure you use good quality ingredients. You need nice fresh eggs, a good quality salsa (I’d recommend using one with a good amount of heat!), and your favourite refried beans. I use these ones, and although they look a bit like cat food, they are the bomb. You know how people always say that it’s a struggle not to eat a whole jar of Nutella with a spoon? I’m like that with these refried beans. My favourite.

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

Baked eggs can be a bit of an art form. In the past, I’ve ended up with either hard yolks or runny whites – it’s sometimes hard to get a happy medium. I find that adding a little bit of cheese on top really helps. Maybe it keeps the heat in to cook the whites properly? Maybe it protects the yolk from overcooking? I have no idea, I’m no food scientist. Whatever the reason, fifteen minutes seems to be a good length of time for baking (though remember that all ovens vary, so just keep an eye on them).

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

Of course, if you’d rather play it safe, you can cook them for longer, until the yolk is hard – but I find a runny yolk irresistible!

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!

Print Recipe
5 from 2 votes

Enchilada baked eggs

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 1
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp hot salsa or enchilada sauce
  • 1 tbsp refried beans
  • 1 egg
  • 1 tbsp cheddar cheese grated
  • Salt
  • Black pepper
  • 1 tbsp fresh coriander chopped

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the salsa to the bottom of an individual ramekin, and top with the refried beans. Make a slight well in the centre, and crack the egg on top. Top with the grated cheese and a little salt and pepper.
  • Put the ramekin on a baking tray, and bake in the oven for around 15 minutes, or until the whites of the eggs are cooked.
  • Finish with some fresh coriander, and serve immediately.

Enchilada baked eggs - just 5 ingredients and 15 minutes in the oven for a healthy, tasty breakfast!Love eggs? Try my goat’s cheese and chive scrambled eggs for another quick breakfast:

Goat's cheese and chive scrambled eggs

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Recipe Rating




Diana

Saturday 17th of August 2019

This is a tasty variation on Alpine eggs - thanks! Chopped up the veg for slow cooker enchiladas and while they were cooking, snuffled some of the refried beans and sauce for this for lunch. Love the enchiladas recipe so much, so this was a great taster of what was to come!

Becca @ Easy Cheesy Vegetarian

Monday 30th of September 2019

Thanks Diana, glad you enjoyed them! :)

Lisa

Thursday 2nd of May 2019

absolutely bomb...I needed something different for a brunch this Sunday...and it's probably the fat in the cheese that assists in the cooking...yeah no? i think yeah...thanks for another wonderful idea!!

Becca @ Easy Cheesy Vegetarian

Tuesday 7th of May 2019

Could be! :)

Feebz

Sunday 16th of November 2014

So delicious. At 15 minutes the egg white was still raw, so I left it in for another 10 minutes. When I took it out I could have played tennis with the yolk. :D But so delicious, it was the first time in 50 years that egg white has not made me gag. Thrilled to bits.

Becca @ Amuse Your Bouche

Sunday 16th of November 2014

Haha! Yes it's a bit of a fine art ;) just keep practising til you find the right timings for your oven!

edible pictures

Tuesday 21st of October 2014

The best looking eggs ever :) !

Miss Messy

Monday 20th of October 2014

Awesome idea! :) love baked eggs, love enchiladas and love the use of refried beans, they are not used enough! Love the pic with the spoon and the yolk, are you using artificial light these days or daylight? I'm dappling in artificial. Your photos look fab! :)

Becca @ Amuse Your Bouche

Monday 20th of October 2014

Thanks! I agree about the refried beans! :) I use natural light when I can (think this was natural) but I do have some awesome daylight lamps that are great to use on dim days. They're better to use alongside natural light though rather than on their own (I still only shoot in the daytime even with the lamps).

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