Mexican Breakfast Bake
35 mins (prep 20, cooking 15)
18 ingredients
4 servings
This was in the July 2011 issue of Clean Eating. I made this for my mom and I and it was delicious! If you don't want to bake all 4 ramekins, save leftovers for the next day! Simply prepare this recipe through Step One and refrigerate. When ready to eat, mist ramekins with cooking spray, pour in vegetable mixture and microwave for 1 to 2 minutes. Continue with Step Two.

Categories:  <-60-mins , easy , 3-steps-or-less , mexican , breakfast , brunch , time-to-make ,
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Serving Size (29.42 g)
Servings 4
Amount per Serving
Calories 59.9 Calories from Fat 46.89
% Daily Value *
Total Fat 5.21g 32.05%
Saturated Fat 1.41g 28.13%
Trans Fat 0.06g %
Cholesterol 4.89mg 6.52%
Sodium 81.64mg 13.61%
Total Carbohydrate 2.27g 3.02%
Dietary Fiber 1.23 g 19.68%
Sugars 0.27 g %
Protein 1.75g 13.97%
Vitamin A 278.23IU% Vitamin C 1.72mg%
Calcium 46.91mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, anaheim, or, green chili, large, medium tomatoes, canned black beans, ground cumin, smoked paprika, large eggs, finely chopped cilantro