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Mexican Baked Eggs (One Skillet)

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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.

mexican baked eggs in one skilletAs 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.

baked eggs with mexican spices

How to make Mexican Baked Eggs: 

  • Roundup all your ingredients for the Mexican Baked Eggs and preheat your 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. 

easy mexican eggs

Serving options for 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!

Why Mexican Baked Eggs are a healthy option:

  • This vegetarian dish is low in calories, with only 204 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. 

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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!
5 from 1 vote
Print
Mexican Baked Eggs (One Skillet)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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.

Servings: 6 one egg servings
Calories: 204 kcal
Ingredients
  • 1/2 large jalapeno diced
  • 1 small onion finely diced
  • 1 tsp olive oil depending on the pan
  • 1/2 tsp ground cumin
  • 1/4 tsp chili 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
Instructions

  1. Preheat oven 450F.

  2. Heat olive oil in a pan with deep sides and saute onions and jalapenos 2 minutes. Add ground cumin and chili 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.

  3. 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.

  4. 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!)

  5. Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.

  6. 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).

  7. Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream or Greek yogurt on top!

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– Allyson

mexican baked eggs in a salsa sauce

 

Reader Interactions

Comments

  1. 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!

    Reply

    • 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!

      Reply

  3. 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 🙂

    Reply

  5. Also I hope your eye is okay. I use sandwich bags like Danny when touching hot peppers.
    They can really hurt you!

    Reply

  6. 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!

    Reply

    • 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!

      Reply

  7. 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?

    Reply

    • 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 250×190 in order for them to be the small size, otherwise they were all distorted!

      Reply

      • 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.

        Reply

  8. 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

    Reply

  10. 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.

    Reply

    • 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!

      Reply

  11. 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.

    Reply

    • 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!

      Reply

  12. 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?

    Reply

    • Yum I cannot wait to try it l think my
      mouth is watering.😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😃😃

      Reply


  21. 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.

    Reply

Trackbacks

  2. […] I saw this recipe last week in Real Simple Magazine and knew I had to make is ASAP.  I took a quick picture on my phone, to remind me to search for the recipe online later (how handy!), and then added it to my Menu folder on Pinterest for this week!  This is the kind of recipe where you probably have most of the ingredients in your pantry, and most likely just have to pick up the produce.  If you like Chinese food (but don’t like all the calories), then this is the recipe for you!  It was so flavorful and had the perfect amount of spice.  If you are serving this to kids, I would probably half the pepper, instead of leaving it whole.  Even with the whole pepper it wasn’t too spicy, it had just the right amount of heat (My husband probably would have even enjoyed more spice).  Of course, when chopping the jalapeno  make sure you wear your pepper cutting gloves….or get your husband to do it for you (no more pepper hands for me!).  I am still paranoid about dealing with these jalapenos after the incident with the Mexican baked eggs…. […]

    Reply

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