Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it's the perfect healthy meal.
As a Mexican food lover, I am always looking for ways to flavor my food with a Mexican flare. These Mexican Baked Eggs are made in one skillet, which is great for cleanup, and they have the perfect spicy flavor. This meal is incredibly healthy so you can feel good feeding it to your family for breakfast, brunch, or dinner!
I make it at least a few times a month and my husband is always asking when we will be having it next. My husband and I usually eat two eggs each, and the kids are happy with one; it's the perfect egg recipe for dinner! Pair these eggs with the BEST Air Fryer Bacon for the perfect meal!
How to make Mexican Baked Eggs:
**scroll all the way down for full ingredient list and printable directions**
- Roundup all of the ingredients for the Mexican Baked Eggs and preheat the oven.
- Using a large skillet, saute the onions and peppers with the spices. Add the beans, diced tomatoes (with juice), and green chilies and bring to a boil. Turn down to a simmer, cover, and cook for about 15-20 minutes or until the sauce has thickened up a bit.
- Using the back of a spoon, make a small indentation or pocket in the tomato mixture and carefully crack an egg into it. Add the rest of the eggs, about an inch apart and one in the center.
- Place your skillet into the oven (make sure it's oven safe - if you aren't sure, wrap tin foil around the handle), and cook for 5 minutes.
- Remove the skillet and switch the oven to BROIL. Sprinkle grated cheese over the top of the egg mixture, then return to oven. Broil for 2-3 minutes or until cheese is melted. Be careful not to burn!
- Remove and serve topped with chives, cilantro, sour cream or Greek yogurt, and tortillas if desired.
How to Serve Mexican Baked Eggs:
- I like to top my Mexican Baked Eggs with cilantro and greek yogurt, but there are a few different options!
- Adding chives adds a little crunch to the dish, and greek yogurt or sour cream add a creamy cool texture to balance the spice.
- If you aren't a fan of spicy food, use only 2 ounces of the diced green chilies instead of the whole can.
- Serve with corn tortillas and make tacos or use them to dip into the egg yolk. You could also serve plain or over rice! My husband loves eating it plain and scooping it with tortilla chips.
- Another great way to serve these Mexican Baked Eggs would be in a mini bread bowl! You could transfer the tomato mixture to a hollowed out mini bread bowl, then crack an egg on top of each one, and place into the oven to bake/broil. This would be so cute for a brunch party!
Are Mexican Baked Eggs healthy? Yes.
- This vegetarian dish is low in calories, with only 204 calories per one egg serving, and low in fat (9 grams).
- There are 13 grams of protein per serving (one egg), so if you have 2 servings, which I often do, you will be consuming 26 grams of protein at one meal which is great especially for a vegetarian dish.
- Mexican baked eggs are also very low in carbs (17g) and have 6 grams of fiber, making the net carbs even lower at 8 grams.
- How to calculate net carbs: total carbohydrate (17g) minus fiber content (6g) and sugar alcohols (3g).
Things you might need to make Mexican Baked Eggs:
- High sided large skillet: I like using a high sided skillet because it helps prevent splatter If your skillet isn't oven safe, all you have to do is wrap some foil around the handle so it doesn't melt.
- Diced Green Chilies: I look for diced green chilies in the international aisle and they are typically near the jalapeños and salsas. They typically come in 4 ounce cans.
- Large Plastic Serving Spoon: I like a large plastic serving spoon for serving these Mexican Baked Eggs. It won't scratch your skillet and makes getting the mixture out very easy.
More healthy recipe options:
- Bacon, Egg, & Broccoli Egg Cups - Whip these up in muffin tins and have healthy breakfast egg muffins all week!
- Low Carb Avocado Tuna Melts - Low Carb Avocado Tuna Melts are the perfect healthy eating solution. Made with creamy avocado, and then piled over a juicy thick cut tomato and topped with cheese.
- Southwestern Flatbreads: Naan topped southwestern spices, black beans, refried beans, tomatoes, corn, and cheese. This is a delicious easy meal!
- Instant Pot Hummus is easy and you know exactly what is in your food!
- Spinach quiche recipe is perfect for breakfast or brunch! The creamy filling is full of fresh spinach and feta cheese.
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Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it's the perfect healthy meal.
- ½ large jalapeno diced
- 1 small onion finely diced
- 1 teaspoon olive oil depending on the pan
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 14.5 oz. can Fire roasted diced tomatoes with juice (do not drain)
- 1 15 oz. can black beans rinsed and drained well
- 1 4 oz. can diced green chiles
- 6 large eggs
- 2 ounces colby jack cheese, shredded
- whole wheat/corn tortillas for serving
- chopped cilantro or chives for garnish, if desired
- sour cream or greek yogurt for garnish, if desired
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Preheat oven 450F.
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Heat olive oil in a pan with deep sides and saute onions and jalapeños 2 minutes. Add ground cumin and cayenne pepper and saute 2-3 minutes more. Add diced tomatoes with juice, black beans, and diced green chilies to the pan and let cook at very low simmer for 15-20 minutes, or until the mixture is slightly thickened.
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Using the back of a spoon, make an indentation in the mixture, and crack an egg into the little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.
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Place skillet (ovenproof or cover handle with tin foil) in oven for about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove and change oven to broil (Be careful not to burn yourself!)
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Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.
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Be sure to remove while egg yolk is still soft. If you don't like runny eggs, cook 2-3 minutes longer (it is still very good this way).
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Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream or Greek yogurt on top!
Recipe posted June 2015. Updated May 2020 and August 2022.
Danny says
I almost made a similar dish for breakfast this morning -- eggs with a Mexican twist. I'm sorry to hear about your experience. I don't have gloves when I use hot peppers but I do use the small sandwich bags as my "gloves" just to protect myself -- anything is better than nothing. Hope you were able to enjoy the dish!
arzea says
That is a good idea, maybe if I ever decide to cook with them again, I will try that. I was definitely able to enjoy my meal...it just took like 1.5 hours to finally have dinner....ugh!
Larry W Virden says
Is this a dish one would find in Mexican kitchens or restaurants, just one that uses ingredients also used in Mexican recipes?
sweetopiagirl says
Reblogged this on InspiredWeightloss!.
arzea says
I don't think I have ever had anything reblogged! Cool!
sweetopiagirl says
You are welcome Arzea, and you are right it is rather cool, makes you feel very important, I know it does to me! 🙂
Sheryl says
Can this be frozen in single serving portions after it’s prepared?
dogsmum says
Just looking at that & I'm hungry! Will definitely have to make it, but a little smaller as I live on my own. Oh I also have that same pie dish 🙂
arzea says
You can make individual servings in ramkins or a double serving! It is so good!
Denise says
Looks delicious! Will be definately trying. ;D
Denise says
Also I hope your eye is okay. I use sandwich bags like Danny when touching hot peppers.
They can really hurt you!
arzea says
My eye is ok, thank goodness! It was a long couple hours though!
Val says
Great story. Although I must say I'm sure it's an event you would rather not have experienced! I felt I was right there in the kitchen w/you looking for something to give you some relief!
arzea says
It was terrible and I have sworn off cooking with hot peppers (at least for a while)!! I didn't even mention in the story the kicker...I ended up getting it in my other eye too 🙁 I am such a dummy!
roamingtheworld says
Yum. Sounds scary. You must have bought a special type of hot pepper! I'd be like you, cautious to cook with them again!
Love the new side bar of photos/latest posts! How'd you do that?
arzea says
It was a stupid jalapeno!!! I cook with them all the time, I don't understand how it's never happened before!! I think maybe since I bought it from the Asian Farmer's Market and they must have super strength peppers...who knows!
Thanks for the compliment! I saw it on someone else's blog and I asked too 😉 You just go to the widgets, and then add image. Add your image and whatever other information you want (you can link to that page on your blog etc). I had to resize the pics to 250x190 in order for them to be the small size, otherwise they were all distorted!
roamingtheworld says
Cool. Thanks for the tip.
Yeah, not all jalapenos are created equally. They're are so many varieties of each vegetable/fruit so it makes a lot of sense, since you bought them at the farmers market. Farmers market= more variety.
Katherine says
I'm so making this for the weekend, we love mexican in this house too but I'm leaving the jalapeno and hot peppers out 😉 I'm a strange breed of latin that doesn't like spicy food, LOL
arzea says
it's soooo yum!
jhumrich says
This looks so good! Saturday I am making this!
Allyson says
Let me know how they turn out! We love them over here! Thanks for coming by!
Christina Oseland says
Made it this morning but added chorizo and hominy. Left out the spices because I figured the chorizo would be enough. It was fab. Better than that. I can see changing up the ingredients to make Italian baked eggs. Or maybe Greek.
Allyson says
Yum!!! I did another post basically the same, but with mushrooms and spinach! They were sooo yummy! This dish is very versatile, and you could really just throw in whatever you have left over in the fridge! Thanks for sharing!
Rose says
Just made this. I was afraid that it would be too spicy so I took out the jalapeno seeds but wished I would have left them in. I love heat!
I wanted to suggest that you add the whole wheat tortillas to the ingredient list. I know it's a rookie mistake and I accept full responsibility but I didn't read to the bottom before buying what I needed to cook! ha! We used chips and thankfully I had cilantro and sour cream.
Allyson says
Good idea! I normally just eat it plain, without putting it in tortillas or anything (sometimes with and with chips), but I will add that! Thanks and I am glad you liked it!
Sandy OMalley says
I am one of those people with the genetic abnormality that finds cilantro tastes like dirty dish water. I hate it, and wonder if there is an acceptable substitute?
Allyson says
Just leave it out! Add some lime!
Sabrina says
I love these flavors! These are going to be perfect for my next weekend brunch!
Jen says
I love making egg casseroles in the skillet! What an awesome recipe!
Katerina @ diethood .com says
Such an incredible dish!! I love the all the great flavors!! Can't wait to try it!
Cathy @ Lemon Tree Dwelling says
Ooooh yum! I'd love this any time of day!!
Patricia @ Grab a Plate says
What a great dish for any meal! Loving those jalapenos and green chiles, and how colorful this is!
Agness of Run Agness Run says
Yum! Such a perfect breakfast recipe, Allyson! Loved the combo of jalapeno and cheese in this dish. What kind of onion do you use for this recipe?
Georgia says
Yum I cannot wait to try it l think my
mouth is watering.😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😃😃
carrie @ frugal foodie mama says
This looks so good! I just might have to make this for brunch this weekend. 🙂
Sandra | A Dash of Sanity says
This looks really delish! Would be a new favorite in our house!
Beth says
Just made this and it was great. I love it because I usually have the ingredients and it is easy to make. Thanks for the recipe.
Allyson says
Definitely one of those recipes where you usually have everything in the pantry or fridge! Glad you love it!
Lisa says
This was amazing. Made as per recipe. Used Hatch chiles. DELICIOUS! Paired with The Arsonist Red blend. A winner.
Allyson says
Happy you loved it as much of us! I will need to try it with hatch green chiles omg! YUM!
Jen says
I have a serious love affair with Mexican food too! Making this for dinner tonight. What better way to celebrate Cinco de Mayo.
Erin | Dinners,Dishes and Dessert says
These Mexican Baked Eggs are on my must-make list!
Dorothy Reinhold says
We love breakfast for dinner and this will be amazing! An added bonus is I already have everything I need!
Vikki says
What a delicious meal! I had this with tortillas for dinner and loved it
Catalina says
I am sure that my husband will go crazy over this recipe. He loves everything that is Mexican!
katerina @ diethood.com says
mmm...this looks incredibly delicious!! I can't wait to try it!!
Cathy says
This was the perfect way to mix up our breakfast routine! Delish!!
BeeBee says
Fast and tasty!
Maria says
I like the recipe, but please do not take this as 'Mexican'
In short, if a recipe asks for cumin, chili flakes, jack cheese, chives and/or sour cream, it is 100% "Tex-Mex" style food.
Robin Mosby says
Actually this is a North African dish with a twist. Shukshatta
Winniebear says
Did you actually make the recipe, or are you simply trolling sites trying to give your 2 cents? The name implies this is a Mexican-inspired dish and I, for one, can't wait to try it.
Tracey R says
Recipe calls for "1/4 tspchili pepper". Is that something like cayenne chili powder, or chili powder?
Allyson says
Good question, I have just clarified in the directions, but you should use cayenne pepper!
Hungry Guy says
I havee No Black Beans left .. only Lidney Beans and refried beans.. guess ill try kidney beans with it tonight and hope for the best !!
Sam C says
Love it! It was very easy to make. I used red pepper flakes instead of cayenne. I had it for breakfast with a slice of oatnut whole grain bread. This will definitely be one of my winter meals! It’s quick, easy, and delicious! I will definitely be cooking this again! 😋
Allyson says
So easy and healthy! Happy you loved it!
Nancy says
Yummy recipe...
Nancy says
Yummy recipe..My kids love it..
Paulina Domzal says
Such an amazing dish! So quick and easy to make. I will definitely be making this often!
Paulina Domzal says
10/10!
ian fiscsher says
since when are chives crunchy?
Esther says
Site needs a “jump to recipe” button
Allyson says
Thanks for the suggestion!
Chris Guest says
This was yum. I made it to use up some eggs. I used pinto beans because I had no black beans in the pantry. I also added a small precooked cubed potato to use it up. Thank you for the recipe.
Allyson says
Happy that you loved it! We also like it with pinto beans occasionally too!
Nina says
Wow, just made this for dinner tonight and was blown away by how tasty it was! I used Greek yogurt and green onions to garnish and it came together perfectly.
Allyson says
So happy to hear that!
Beth says
That looks so good! I love the idea of starting the day with a ton of protein AND flavor. I can't wait to make this.
Krystle says
One of the best low carb recipes I've made. Full of flavor
Juliane says
This is undeniably SO good!!!
Catalina says
What a great idea for my family! We all love Mexican flavor!
Erik says
These are so fun for brunch!
Erin | Dinners, Dishes and Dessert says
Such a fantastic meal! My family lovea this!
Amanda says
This is my new favorite way to make eggs! So much flavor!
Recipe land says
Easy recipe thanks for Sharing.
Samantha says
I used Monterey jack for the cheese and it was soo good!
Stacy says
I came across this while searching for recipes to use more of my chickens' eggs, and I'm so glad I did. Quick, easy, versatile, kid-friendly, and delicious! I added salt and some additional southwest seasoning to taste, but those fire-roasted tomatoes really gave it great flavor as written. I enjoyed it with multigrain scoops tortilla chips.
This will make regular appearances on my menu. Thanks so much.
Allyson says
I am so happy to hear that you enjoyed it and THANK YOU for coming back to leave a review! this has been a staple in my house for YEARS and we never get sick of it (and me neither because it's EASY and healthy!)