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A healthy, hearty vegetarian breakfast casserole ready in just 35 minutes! You can even throw everything together the night before, then all you have to do in the morning is start the coffee and throw it in the oven!
How to make a Mexican Breakfast Bake:
You'll start by sauteing onion and garlic in a little olive oil in a large heavy bottom pan. Then add chopped baby red potatoes.
Stir to combine and saute, covered, until potatoes are just slightly under cooked (they'll continue to cook a bit more in the oven). Add corn and black beans.
Drizzle everything with enchilada sauce and top with shredded cheese.
Use the back of a spoon to create 6 wells or holes. Crack 6 eggs into the wells. Season with salt and pepper and bake in the oven until the whites of the eggs are set, but the yolks are still runny.
Garnish with queso fresco, fresh cilantro, pico de gallo, sliced jalapeno and enjoy!
Can I use another kind of potato in place of the baby reds?
- Sure! You can pretty much use any kind of potato for this recipe. The most important thing is that the chunks of potato are chopped into uniform size pieces so that they cook evenly.
- You also may have to adjust the stove top cook time depending on what kind of potato you're using. Russet potatoes will likely take a bit longer than baby reds.
- And sweet potatoes will probably take a bit less time. Be sure to pull the potatoes off the heat just before they are fully cooked as they will continue cooking in the oven.
Can I use frozen breakfast potatoes in this recipe?
Yes!! Frozen breakfast potatoes or hashbrowns would work great in this recipe! You can still follow the directions in the recipe below. Just pay attention to the potatoes while they're cooking on the stove top so you can add the eggs just before the potatoes are cooked all the way through!
What if I don't have an oven safe pan?
No worries! Just cook the onions, garlic and potatoes on the stove top, then transfer to an oven safe dish and add the corn, black beans, enchilada sauce, cheese and eggs. Then bake, garnish and enjoy!
Tips for making the best Mexican Breakfast Bake:
- If your substituting another kind of potato, be sure to watch the cook time when the potatoes are sauteing on the stove top. Depending on the potato you use (Russet, sweet, frozen, etc.) your cook time may be longer or shorter than the recipe specifies. You'll want to pull your potatoes off the heat just before they are fully cooked as they will continue to cook in the oven with the eggs.
- Feel free to add a couple splashes of water as you're sauteing the potatoes. All that seasoning is going to give the potatoes lots of flavor, but depending on what kind of pan you're using, it may cause the potatoes to stick. You can remedy this with a splash of water here and there to delgaze the bottom the pan.
- Everyone likes their eggs cooked differently. This recipe will give you runny egg yolks with a set egg white. If you prefer a yolk that is set just bake the breakfast casserole for another 3 to 5 minutes.
- If you're more into scrambled eggs you could even crack the eggs into a bowl, whisk them together and then pour them over the Mexican breakfast bake. It won't give you a quite the same visual effect (as the entire top will be covered with eggs) but it will still taste delicious!
- If you'd like to make this ahead of time: Follow recipe instructions and before cracking the eggs into the wells, cover and refrigerate for up to 5 days. An hour before you're ready to bake, remove breakfast casserole from the fridge and let it come to room temp. Crack eggs into the wells, season with salt and pepper and bake!