Baked eggs...again...

Tex Mex Baked Eggs I

I seem to be on a real baked eggs kick, having had them every weekend this month.  The Tex Mex versions I have made the last two weeks have been extraordinarily easy to make and very satisfying.  Serve them both with your favorite hot sauce to spice things up a bit and some toast or tortillas to sop up all the goodness.

Tex Mex Baked Eggs I

1 15oz. can chili beans, undrained

4 large eggs

1/2 cup shredded reduced fat cheese (I used Sargento 4 Cheese Mexican)

Preheat oven to 400 degrees F.   Spray 2 individual casserole dishes with cooking spray.  Spoon one half of the chili beans into each dish. and carefully crack two eggs into each..    Place the dishes on a baking sheet for ease in handling.  Bake until whites are set, about 16 minutes for runny yolks, 19 minutes for soft-cooked yolks or 22 minutes for hard-cooked yolks.  Top each dish with 1/4 cup of the shredded cheese and return to the oven just long enough to melt the cheese.  Makes 2 servings.

WW PointsPlus value: 11 points a serving

Tex Mex Baked Eggs II

Tex Mex Baked Eggs II

1 cup of your favorite salsa, homemade or prepared 

4 large eggs

1/2 cup shredded reduced fat cheese (I used Sargento 4 Cheese Mexican)

The success of this dish is truly dependent on the quality of the salsa you use, so make sure it is really tasty.  Preheat oven to 400 degrees F.   Spray 2 individual casserole dishes with cooking spray.  Spoon 1/2 cup of the salsa into each dish. and carefully crack two eggs into each..    Place the dishes on a baking sheet for ease in handling.  Bake until whites are set, about 16 minutes for runny yolks, 19 minutes for soft-cooked yolks or 22 minutes for hard-cooked yolks.  Top each dish with 1/4 cup of the shredded cheese and return to the oven just long enough to melt the cheese.  Makes 2 servings.

WW PointsPlus value: 6 points a serving