Make their jaws drop with our Make-Ahead Motuleño! Tortillas are the perfect blank canvas for this baked bacon-and-egg masterpiece.
15 MINUTES PREP
slices OSCAR MAYER Bacon, chopped
10 slices OSCAR MAYER Bacon, chopped
1 plantain, chopped
cup frozen peas
1 cup frozen peas
cup refried black beans
1/2 cup refried black beans
corn tortillas (6 inch)
6 corn tortillas (6 inch)
6 KRAFT Singles
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.
To prepare and serve right away, assemble and bake recipe as directed, reducing the bake time to 15 to 18 min. or until egg whites are completely set and yolks begin to thicken but do not become firm.
For a more traditional version, substitute 10 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped, for the cooked bacon.
When baking eggs, turn filled pan after 12 min. to promote even baking.
Cook bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add plantains to reserved drippings; cook on medium heat 3 min. or until golden brown, stirring frequently. Stir in peas; cook 2 min. Remove from heat; stir in bacon.
Spread beans onto tortillas; place in single layer on foil-covered baking sheet. Top with Singles and plantain mixture. Use back of spoon to make well in center of plantain mixture on each tortilla; cover with foil. Refrigerate up to 24 hours.
Heat oven to 350ºF. Crack egg into each well. Bake, covered, 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm.