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Mexican Breakfast Bake

Servings: 4, Prep Time: 5-10 min, Cook Time: 35-45 min


  • 1 lb (448 g) Spanish chorizo
  • 1/2 large white onion (diced)
  • 1 1/3 cup (320 g) canned black beans, drained and rinsed
  • Non-stick spray
  • 6 whole eggs
  • 1.5 cup (365 g) egg whites
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (205°C).
  2. In a large skillet, cook the chorizo over medium-high heat until it is fully cooked. While cooking, chop into small, bite-sized pieces. Once it is cooked, strain the remaining fat from the chorizo and set aside.
  3. In the same skillet, add your onions and black beans and sauté until the onions are browned.
  4. While the onions and black beans are browning, whisk together the eggs and egg whites.
  5. Coat a 8x8 baking dish with non-stick spray.
  6. Layer in the cooked chorizo, onions, and black beans and top with the egg mixture.
  7. Season with salt and pepper.
  8. Bake in the oven for 25-30 minutes or until a pierced fork comes out clean.
  9. Serve hot and enjoy!

Nutrition Info

Calories: 427, Carbohydrate: 24 grams, Protein: 44 grams, Fat: 16 grams



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