Enchilada baked eggs
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.
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!
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.
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).
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
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Love eggs? Try my goat’s cheese and chive scrambled eggs for another quick breakfast:
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!!
Could be! :)
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.
Haha! Yes it’s a bit of a fine art ;) just keep practising til you find the right timings for your oven!
The best looking eggs ever :) !
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! :)
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).
What a good idea, your egg dish is great, thanks for this idea!
clever idea – and something that keeps you filled up for quite a while I imagine. Delicious
Mmm, I love baked eggs! The best thing is that as you point out they lend themselves to all sorts of variations. I made a luxe version with truffle butter last year. OMG…
I loved baked eggs, need to make them more often and be a bit more creative like this on what to add in!
I don’t have ramekins, I would imagine these could be done in a muffin pan?
Thank you
You could do, but you’d have to grease it really really well because eggs are a nightmare for sticking in muffin pans. It might also be a bit strange for more than one person to be eating out of the same muffin pan if you do more than one portion haha. I’d say a better suggestion would be to do a few eggs in a larger baking dish, and then just dish them up onto plates to serve.
I use muffin tins all the time making French eggs. Never had trouble with them sticking. I use Pam on the tin. When done, just go around the egg with a knife and they have always popped right out. This recipe is next on the list.
Ooooh yum! Look at that perfectly cooked ooey gooey baked egg yolk! Oh yes PLEASE!