Mexican Eggs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ned Plummer, Toledo, OH
Like a bacon version of huevos rancheros: Try this Mexican Egg recipe for an easy weeknight meal or a hearty breakfast.
Ingredients
- 4 slices bacon, chopped
- 1 can (16 oz.) refried beans
- 2 tablespoons canned chopped green chiles
- 4 large eggs
- 1/2 cup shredded jack cheese
- 1/4 cup chopped green onions
- 1 medium tomato, chopped
- 1/4 cup chopped cilantro
- 1 avocado, chopped
- Warm corn tortillas
Instructions
- Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
- Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
- Note: Nutritional analysis is per serving.
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