Mexican Baked Eggs

We are lovers of all things breakfast in the Coats house. If you were to look at our meal plan every week you would most likely see brinner (breakfast for dinner) at least once. Breakfast food is so good! I don't know what it is about it. But with our busy schedules, we don't often eat good breakfasts. I mean who has the time to cook a huge breakfast in the morning? Not us.

I did a summer study abroad in Mexico while in college and we stayed with this sweet Mexican woman. She was so nice and treated us like her kids...maybe better than her kids. She left for work early in the morning, but still managed to make breakfast for us before she left. Knowing we were lazy college kids she didn't wake us up, but instead left our food covered up and ready to heat back up. Every time I woke up it was like Christmas morning going down stairs, giddy to see what delicious gift was waiting to be unwrapped. Then we would watch some Mexican version of Jerry Springer and try to figure out what was going on while we ate. Those were simpler times.

So in honor of my wonderful stay in Mexico, I made these Mexican baked eggs. When I decided to make these I went hunting for a recipe to give me an idea of what I wanted to do. I stumbled across this recipe. I didn't have the exact ingredients, but I had enough to make what I wanted. I substituted white beans for black (which I liked better in this) and a banana pepper for the diced green chilies.

I also made some grilled avocado and some homemade cilantro chips. The chips were awesome to scoop up all the mexi-eggy-goodness. Not pictured was the cheese I melted on top and huge dollop of sour cream. To me Mexican food is just a vehicle for the sour cream to get to my mouth, but that is just because I love sour cream...maybe too much!

Anyone have any breakfast food memories?