Mexican Egg Bake with Beans and Cheese

Introduction

This Mexican Egg Bake is the perfect one-pan breakfast or brunch that’s packed with bold flavors. You get layers of creamy spiced beans, soft tortillas, fluffy baked eggs, and a vibrant fresh salsa on top. It’s a satisfying, protein-rich dish that comes together easily for a crowd or for meal prep.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 cup tomato, chopped
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped red onion
• 1 teaspoon minced jalapeno
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• Juice of 1 lime
• 1 cup refried beans
• 1/2 teaspoon garlic
• 1/4 teaspoon ground cumin
• Juice of 1 lime
• 4 corn tortillas
• 1/2 cup shredded sharp cheddar cheese
• 6 large eggs
• 1 tablespoon milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped green onion
• Sour cream, for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. Make the fresh salsa by combining the chopped tomato, cilantro, red onion, minced jalapeno, the 1/2 teaspoon minced garlic, the 1/4 teaspoon salt, and the juice of 1 lime in a small bowl. Set aside.
3. In a separate bowl, mix the refried beans with the 1/2 teaspoon garlic, ground cumin, and the juice of 1 lime until well combined.
4. Grease an 8×8 inch or similar baking dish. Tear the corn tortillas into pieces and layer half of them on the bottom of the dish.
5. Spread the seasoned refried bean mixture evenly over the tortilla layer. Sprinkle half of the shredded cheddar cheese over the beans.
6. Top with the remaining torn tortillas.
7. In a medium bowl, whisk together the eggs, milk, the 1 teaspoon salt, and black pepper until smooth. Pour this egg mixture evenly over the layers in the baking dish.
8. Bake for 30-35 minutes, or until the eggs are fully set in the center.
9. Remove from the oven and sprinkle with the remaining cheddar cheese and the chopped green onion. Let it sit for 5 minutes.
10. Serve warm, topped with the fresh salsa and a dollop of sour cream.

Variations

• Spice Level: For more heat, add the jalapeno seeds to the salsa or use a serrano pepper.
• Breakfast Tacos: Instead of baking, scramble the egg mixture separately and serve with the bean mixture, cheese, and salsa in warm tortillas.
• Individual Portions: Divide the layers among four ramekins or oven-safe dishes and reduce the bake time by 5-10 minutes.
• Crispy Top: For a crispier finish, broil the baked dish for the final 1-2 minutes of cooking.

Tips for Success

• Let the salsa rest while the bake cooks to allow the flavors to meld together.
• Whisk the eggs thoroughly to ensure a uniform, fluffy texture in the final bake.
• If your refried beans are very thick, warm them slightly before mixing with the spices for easier spreading.
• Use a toothpick or knife inserted into the center to test for doneness; it should come out clean when the eggs are fully set.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 60-90 seconds or in a 350°F oven for about 10-15 minutes until heated through.

FAQ

Can I make this dish ahead of time?

Yes, you can assemble the layers (tortillas, beans, cheese) in the dish the night before. Whisk the eggs and store them separately. In the morning, pour the eggs over and bake.

Can I use flour tortillas instead of corn?

Yes, flour tortillas will work, but they may become softer. Corn tortillas hold their texture a bit better against the moisture.

Is there a substitute for refried beans?

You can mash a can of black or pinto beans with a fork as a quick substitute, but the texture of the layer will be less creamy.

How can I tell when the egg bake is done?

The center should be completely set and not jiggle when you gently shake the dish. A knife inserted should come out clean.

Can I freeze this bake?

It’s not recommended, as the texture of the eggs and tortillas can become watery and rubbery upon thawing and reheating.

My beans made the bottom layer soggy. How can I prevent this?

Ensure your refried bean mixture is thick, not runny. You can also lightly toast the torn tortillas in a dry skillet for 30 seconds per side before layering to add a barrier.