Beefy Huevos Rancheros

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Beefy Huevos Rancheros

Good morning sunshine! This simple weekend breakfast or brunch is good for you – body and soul! It’s a snap to make with simple pantry ingredients and nutrient-packed eggs, Cheddar and lean Canadian beef. You can use up to 8 eggs, and if you prefer a smoky fiery version, add a teaspoon or so chopped canned chipotle peppers.

Ingredients

1 lb (500 g) Extra Lean or Lean Ground Sirloin*1 large onion, diced1 large sweet pepper, diced2 tbsp (30 mL) chili powder1 tsp (5 mL) ground cumin1 can (28 oz/796 mL) diced tomatoes1 can (14 oz/398 mL) tomato sauce1 can (19 oz/ 540 mL) kidney or black beans, drained and rinsed1 ½ cups (375 mL) frozen corn kernels6 eggs1 cup (250 mL) shredded mild Cheddar cheese

Directions

Cook beef, onion, sweet pepper, chili powder and cumin in large deep skillet or sauté pan over medium-high heat for 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated. Drain if necessary. Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 20 minutes, stirring occasionally. Spread into a 9 x 13-inch (23 x 33 cm) baking dish.

Make 6 to 8 wells in meat mixture; gently break an egg into each; sprinkle cheese over top. Bake in 400°F (200°C) oven chili is bubbling and until egg whites are set, about 25 minutes.

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