Mexican · Brunch
Tortilla Casserole With Fried Eggs (High-Protein)
Layered corn tortilla casserole baked with extra black beans, salsa roja, and melted Oaxaca cheese, topped with two fried eggs and crumbled cotija. This Mexican-style bake balances runny yolks against smoky, tomatoey sauce and fibre-rich beans, engineered for high protein intake.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
730Calories
51.3gProtein
34.7gFat
50.8gCarbs
6.1gSugar
13.1gFiber
1245mgSodium
565mgChol
13.1gSat Fat
1050mgPotassium
570mgCalcium
5.2mgIron
2.1mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the corn tortillas into wedges, slice the onion, mince the garlic, and preheat the oven to 400°F (200°C).
2
Sauté
Heat the vegetable oil in a small oven-safe skillet over medium heat and cook the onion and garlic for 3 minutes until softened.
3
Build
Stir the tortilla wedges, black beans, salsa roja, chili powder, and cumin into the skillet until coated, then scatter the queso Oaxaca over the top.
4
Bake
Transfer the skillet to the oven and bake at 400°F (200°C) for 10 minutes until the cheese is melted and bubbling at the edges.
5
Fry
Heat the olive oil in a nonstick pan over medium-low heat and fry the 3 eggs for 3 minutes until whites are set and yolks remain runny.
6
Plate
Top the baked casserole with the fried eggs, scatter the cotija and cilantro over the top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (260g)
- 44 corn tortillas (120g)
- 1 1/3 cup320g black beans
- 2/3 cup160g salsa roja
- 2/3 cup80g queso Oaxaca
- 2 tbsp16g cotija cheese
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp vegetable oil
- 11 onion (120g)
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp cumin
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
