An easy morning repast that is golden, fluffy, and spicy...
Those of you who have read my Huevodillas Recipe know that I have an affection for Mexican-inspired morning egg dishes. This baked egg concoction, which my wife and I discovered at a Wine Country Bed & Breakfast some years ago, is another good example of that. Because it's baked, it takes a bit longer to make than huevodillas, but you'll still have it in front of you in less than 40 minutes.
These are the ingredients, which like the huevodilla ingredients, are simple but flavor- and texture-rich:
- Two large eggs
- 1/2 cup of refried beans
- Two tablespoons of your favorite salsa
- 1/4 cup of shredded cheddar cheese
- Salt and pepper to taste
|Ingredients for Spicy Baked Eggs with Refritos|
The very simple preparation involves layering all these ingredients into a 12-oz. ceramic baking crock, then sliding it all into the oven:
Preheat the oven to 350 degrees.
Beat the eggs, season to taste, and set aside. (The eggs are the last thing to go into the crock.)
Spoon the refried beans into the crock and smooth them out evenly with a spoon.
Now spoon in the salsa, and again, smooth it out into an even layer.
Next drop in the shredded cheese and pat it into place.
Finally, pour the beaten eggs over the top of the entire concoction.
Slide the crock into the preheated oven for 35-45 minutes, until the eggs are thoroughly cooked.
As with any baked egg dish, this one will look spectacularly fluffy coming out of the oven, but will flatten out in the first minutes after it is taken out. No matter, the taste will be plenty scrumptious!