Breakfast / Brunch
Mexican Baked Eggs with Avocado & Bacon
Give your morning meal a much needed upgrade — spice things up with a Mexican-inspired menu created just for two. Breakfast doesn’t have to be complicated to be hearty and memorable, and these Mexican Baked Eggs are a shining example. Start with a layer of avocado and spiced-up salsa, then top with eggs and bake. The avocado becomes extra creamy and the salsa intensifies while baking. Just don’t forget to grease the skillets with the bacon drippings. It adds smoky flavor and prevents the eggs from sticking to the skillets
Ingredients
COOK:
WHISK:
DIVIDE:
Test Kitchen Tips
Cast-iron skillets, regardless of size, are versatile and durable. They’re great for retaining and conducting heat evenly.
Instructions
Preheat oven to 350°. Place two 6-inch cast-iron skillets on a baking sheet inside oven.
Cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate. Drain and reserve drippings. Heat same saucepan over medium-high.
Whisk together salsa, adobo sauce, and cumin. Deglaze saucepan with salsa mixture, scraping up any brown bits. Remove skillets from oven and generously grease with reserved drippings.
Divide avocado and salsa mixture between skillets; top each with two eggs and bake until egg whites are set, 15–20 minutes. Top eggs with bacon and cilantro.
Preheat the skillets for faster and more even cooking of the filling and the eggs.
Dice the avocado so you get some in every bite. It gets even richer and creamier with the heat of the oven.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 435
% Daily Value*
Total Fat 31g 47%
Saturated Fat 8g 40%
Cholesterol 384mg 128%
Sodium 1264mg 52%
Carbs 20g 6%
Fiber 7g 28%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.