Bacon and Black Bean Baked Eggs

Bacon and Black Bean Baked Eggs
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4

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About this Recipe


8 Slices Maple Leaf® Bacon, roughly chopped
1 (15 oz) Can black beans, rinsed and drained
1/2 tsp (2 mL) Cumin
1 1/2 cup (375 mL) Salsa
4 Large eggs
Salt and pepper
1 tbsp (15 mL) Chopped fresh cilantro
4 Dempsters’s® Soft Corn Tortillas, warmed


COOK bacon in a large skillet over medium heat for 6-7 minutes or until cooked and almost crisp. Remove bacon from the pan using a slotted spoon and place on a paper towel lined plate. Discard all but 1 ½ tbsp (22 mL) of the bacon drippings.

PLACE skillet with remaining drippings back over medium heat and add black beans, cumin and 2/3 of the bacon. Toss to coat, stir in salsa, bring to a boil and simmer for 1-2 minutes. If mixture becomes to dry, add a little water or stock. The mixture should be slightly soupy.

USING the back of a spoon, make four wells in the bacon, bean and salsa mixture. Working one at a time, crack an egg into a small bowl, and then tip into each of the wells. Cover the skillet and cook for 4-6 minutes for slightly runny yolks.

SPRINKLE with cilantro and remaining bacon. Divide between four bowls and serve with warm tortillas.


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