Mexican Baked Eggs

We first discovered this Mexican Baked Eggs recipe on a trip to San Miguel de Allende. The restaurant El Correo is just off the main square and right next door to a lovely bakery. They open early and they only do Mexican breakfast recipes served with freshly baked pastries from the bakery. In Mexico, breakfasts are a big thing and we love the way they almost make a sacred ritual of it. You have to have the freshly brewed cup of coffee that is refilled every time you request it, and the freshly made fruit juices. A freshly cut selection of seasonal fruit along with lovely pastries, all served to you even before you get to the Mexican breakfast eggs! This is our humble homage to those baked eggs at El Correo restaurant, that keep us dreaming of Mexico. Our Mexican egg dish is super quick and easy to make and an interesting and delicious alternative to scrambled eggs or huevos rancheros for brunch. Just make sure you have some sourdough toast to dip into the runny egg yolks and Gran Luchito Tomatillo Salsa. If you’re having a weekend brunch, simply use a larger dish and add more ingredients to serve more people. Just keep in mind that a larger dish might require a little more baking time. If you like the look of these baked eggs you should definitely also check out our huevos rancheros recipe and chilaquiles recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet