Breakfast Enchilada Eggs

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 1/2 ounces corn muffin mix
• 4 ounces diced green chilies
• 1 egg
• 1/2 cup water
• 1 cup cheddar cheese, shredded
• 19 ounces red enchilada sauce
• 16 ounces refried beans
• 4 eggs (yes more)
• cilantro (optional)
• four-cheese mexican blend cheese, shredded (optional)

Recipe

• 1 pre-heat oven to 400 f, spray a 9 x 13 inch pan with cooking spray and set aside.
• 2 in a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (i bake till looks set).
• 3 while base is baking, warm beans over medium low heat so that they are easily spreadable.
• 4 when base is set pour enchilada sauce over top.
• 5 then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
• 6 break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
• 7 garnish with cilantro and four-cheese mexican blend cheese if desired.