20 Minute Meal: Spicy Mexican Veggie Egg Bake (Paleo & Primal)
Dani
I am constantly trying to come up with vegetarian recipes that are unprocessed, free of grains and legumes and yet still full of healthy fats and proteins. It ain't easy but I get it done. This easy Spicy Mexican Egg Bake is an easy dinner we like to make. It would also make a good brunch!
Prep Time 8 minutes mins
Cook Time 12 minutes mins
Total Time 20 minutes mins
Course brunch
Cuisine Mexican
Servings 2 servings
Calories 381 kcal
3 tbsp grass-fed butter or expeller pressed coconut oil 2 cups frozen spinach or 4 cups fresh spinach 1 onion chopped 1 green bell pepper chopped 1 large jalapeno sliced 1 can of organic tomato sauce 1/2 tbsp cumin 1/2 tbsp chili powder 1/2 tbsp chipotle powder 2 garlic cloves minced 4 eggs optional: 1/2 cup grated cheese I used Kerrygold cheddar
Melt the fat over medium-high heat. Add the spinach, onion, jalapeno, pepper and tomato sauce. Add the spices. Sautee for about 5 minutes.
Add the garlic and give it a stir. Crack in the eggs and cover for four minutes. Top with cheese if you want.
Serving: 1 serving Calories: 381 kcal Carbohydrates: 19 g Protein: 19 g Fat: 27 g Saturated Fat: 13 g Cholesterol: 373 mg Sodium: 467 mg Potassium: 950 mg Fiber: 8 g Sugar: 5 g Vitamin A: 20780 IU Vitamin C: 69.7 mg Calcium: 307 mg Iron: 6.5 mg
Keyword breakfast eggs recipe, easy baked eggs, Mexican breakfast recipe