Breakfast Enchilada Eggs

• 8 ¹⁄₂
  

  ounces corn muffin mix
  

• 4
  

  ounces diced green chilies
  

• 1
  

  egg
  

• ¹⁄₂
  

  cup water
  

• 1
  

  cup cheddar cheese, shredded
  

• 19
  

  ounces red enchilada sauce
  

• 16
  

  ounces refried beans
  

• 4
  

  eggs (yes more)
  

• 
  

  cilantro (optional)
  

• 
  

  four-cheese Mexican blend cheese, shredded (optional)
  

directions

• Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
• In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
• While base is baking, warm beans over medium low heat so that they are easily spreadable.
• When base is set pour enchilada sauce over top.
• Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
• Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
• Garnish with cilantro and four-cheese Mexican blend cheese if desired.