Mexi Bolita Beer Breakfast
Prep time
Cook time
Total time
A healthy, beer infused breakfast packed full of flavor!
Recipe type: Mexi Bolita Beer Breakfast
Cuisine: Beer Fusion
Serves: 4
  • 1 Tablespoon Olive Oil
  • 1 ¼ Cups Diced Red Onion
  • ¾ Cup Diced Pasilla Pepper (about 1 pepper)
  • 1 ½ Cups Halved Grape Tomatoes
  • ½ Cup Diced Green Chiles (or one small can)
  • 1 ½ Cups Kidney Beans
  • ½ Cup Dark Mexican Beer (I used Negra Modelo)
  • 1 Teaspoon Sea Salt
  • ¼ Teaspoon Black Pepper
  • 4 Eggs
  • ½ Cup Fresh Shredded Cheese (your choice! I used a white cheddar with chipotle)
  • ¼ Cup Chopped Cilantro
  1. Preheat oven to 375°F. Heat the olive oil in a skillet over medium heat, and add the red onion and pepper, seasoning with salt and pepper. Cook until the onions are translucent, about 10 minutes.
  2. Add in the tomatoes and green chiles and cook for 5 minutes more. Add in the beer, getting all the good bits off the bottom of the pan, then incorporate the kidney beans, gently stirring to mix.
  3. Transfer the mixture to a 1.5 quart casserole dish or four 5 inch ramekins (with at least a 10 ounce capacity), top with cheese, and make a well for the egg yolk to sit. Crack the eggs, one by one, into a small dish first, just in case any egg shells fall in, then transfer into each of the wells.
  4. If using ramekins, place them on a cookie tray before placing them in the oven. Cook for 25-30 minutes, or until the egg whites have set.
  5. Garnish with cilantro, and serve with lime wedges, Franks Red Hot, and sour cream.
  6. *Nutrition information doesn't include lime, sour cream, or Franks Red Hot.
Nutrition Information
Serving size: ~ 1 cup Calories: 285 Fat: 8.8 Saturated fat: 1.8 Carbohydrates: 26.6 Sugar: 5.5 Sodium: 632.9 Fiber: 6.2 Protein: 13 Cholesterol: 194.5
Recipe by The Devil Wears Parsley at