Baked Spanish Eggs

Baked Spanish Eggs

This is an excellent recipe for a large gathering of hungry breakfast guests.  I don't know if I would serve it with my favorite beer or ale for breakfast, but that depends on your guests.  Also this might be a great remedy for a hangover.

-Sweet Mama Janisse



For 6 people ()


  • 0.5 cup(s) day-old breadcrumbs
  • Tabasco sauce
  • 4 tablespoon(s) green pepper, chopped fine
  • 4 tablespoon(s) onion, chopped fine
  • 4 tablespoon(s) butter or margarine
  • 9 eggs
  • 0.75 cup(s) grated process cheddar cheese
  • 1 cup(s) beer
  • paprika
  • salt
  • pepper

Baked Spanish Eggs Directions

  1. Sauté onion and green pepper in butter until tender. Pour into hallow baking dish, season lightly with black pepper, salt and a dash of Tabasco sauce. Stir. Carefully break eggs into dish without breaking yolks. 
  2. Mix bread crumbs with cheese and sprinkle over eggs. Spoon beer over eggs; sprinkle with paprika. 
  3. Bake in modrate oven, 350 degrees, about 12 or 15 minutes, or until eggs are set as you like them. Serve with hearty vegetable and accompany with your favorite beer or ale. 
  4. Note: Fresh tomato or Ro-Tel tomatoes may be added to onions and peppers while simmering, if desired. If Ro-Tel tomatoes are used, leave out Tabasco sauce.
Tags:  baked, eggs, Louisiana

Nutrition facts