Chipotle Bean Tex-Mex Eggs
Category
Breakfast, Chipotle Beans
Servings
3-4
This is a perfect make-ahead recipe when you need breakfast for a crowd as it can easily be doubled or tripled if you have an extra-large skillet. Prepare the sauce the night before, stopping just before the eggs are added, and refrigerate. You can even crumble the cheese and chop the cilantro the night before for a stress-free morning. Simmer the eggs, pop some bread in the toaster, and by the time the coffee is done brewing, you'll have a hot breakfast on the table. The savory aroma of our smokey-sweet SER!OUS Bean Co Chipotle Beans will call everyone to the table. They'll think you've been cooking since dawn - but don't worry, we won't tell!
Ingredients
1 Tbsp Olive oil
1 Cup Yellow onion, diced 1/2"
1 Cup Green bell pepper, diced 1/2"
1 Tbsp Jalapeño pepper, minced (include seeds if you like an extra kick)
1 tsp Salt
1/2 tsp Ground black pepper
1 tsp Chili powder
1/2 tsp Cumin
1 Can whole peeled tomatoes, 28oz.
6-8 oz. breakfast sausages, precooked and drained (optional)
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1 Can Serious Bean Co Chipotle Beans
6 Eggs
1/2 Cup Crumbling cheese, such as Queso Fresco, Cotija or Feta
2 Tbsp Fresh cilantro, chopped
Directions
Heat a large skillet over medium heat.
Cook the onion, bell pepper, and jalapeno in the olive oil until they begin to soften - approximately five minutes.
Stir in the seasonings, and tomatoes (with juice). Use a spoon or potato masher to break up the tomatoes.
If choosing to include breakfast sausages, add them to the skillet.
Add Chipotle beans to skillet and simmer uncovered for another five minutes - the sauce should gently bubble as it cooks.
Use a large spoon to make small "wells" in the sauce, then crack an egg into each well.
Cover the pan and cook for four to six minutes, or until the eggs are cooked to your preference.
Sprinkle crumbled cheese and cilantro over the pan and serve.