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Mexican Baked Eggs (One Skillet)

May 5, 2020 By Allyson 72 Comments This post may contain affiliate links. Read my disclosure policy.

10.7Kshares

 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; it’s the perfect egg recipe for dinner! Pair these eggs with the BEST Air Fryer Bacon for the perfect meal!

baked eggs with mexican spices

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 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

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!

Why Mexican Baked Eggs are a healthy option:

  • 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!

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5 from 13 votes
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 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
Instructions
  1. Preheat oven 450F.

  2. 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.

  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!

Recipe Notes

Recipe posted June 2015. Updated May 2020.

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.
10.7Kshares

Related

Previous Post: « Air Fryer Fried Pickles
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Reader Interactions

Comments

  1. Danny says

    April 29, 2012 at 9:53 pm

    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
    • arzea says

      April 29, 2012 at 9:59 pm

      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
      • Larry W Virden says

        September 27, 2020 at 6:44 pm

        Is this a dish one would find in Mexican kitchens or restaurants, just one that uses ingredients also used in Mexican recipes?

        Reply
  2. sweetopiagirl says

    April 29, 2012 at 10:58 pm

    Reblogged this on InspiredWeightloss!.

    Reply
    • arzea says

      April 30, 2012 at 11:21 am

      I don’t think I have ever had anything reblogged! Cool!

      Reply
      • sweetopiagirl says

        April 30, 2012 at 1:22 pm

        You are welcome Arzea, and you are right it is rather cool, makes you feel very important, I know it does to me! 🙂

        Reply
        • Sheryl says

          February 12, 2019 at 2:22 pm

          Can this be frozen in single serving portions after it’s prepared?

          Reply
  3. dogsmum says

    April 30, 2012 at 11:04 am

    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
    • arzea says

      April 30, 2012 at 11:21 am

      You can make individual servings in ramkins or a double serving! It is so good!

      Reply
  4. Denise says

    April 30, 2012 at 11:43 am

    Looks delicious! Will be definately trying. ;D

    Reply
  5. Denise says

    April 30, 2012 at 11:46 am

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

    Reply
    • arzea says

      April 30, 2012 at 1:04 pm

      My eye is ok, thank goodness! It was a long couple hours though!

      Reply
  6. Val says

    April 30, 2012 at 12:03 pm

    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
    • arzea says

      April 30, 2012 at 1:04 pm

      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. roamingtheworld says

    May 1, 2012 at 11:20 am

    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
    • arzea says

      May 1, 2012 at 11:24 am

      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
      • roamingtheworld says

        May 1, 2012 at 11:34 am

        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. Katherine says

    May 1, 2012 at 11:27 am

    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
    • arzea says

      May 1, 2012 at 11:48 am

      it’s soooo yum!

      Reply
  9. jhumrich says

    July 11, 2013 at 6:00 pm

    This looks so good! Saturday I am making this!

    Reply
    • Allyson says

      July 11, 2013 at 10:05 pm

      Let me know how they turn out! We love them over here! Thanks for coming by!

      Reply
  10. Christina Oseland says

    July 28, 2013 at 12:23 pm

    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
    • Allyson says

      July 28, 2013 at 3:00 pm

      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. Rose says

    July 24, 2015 at 7:18 pm

    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
    • Allyson says

      July 24, 2015 at 9:39 pm

      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. Sandy OMalley says

    January 9, 2016 at 10:43 am

    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
    • Allyson says

      January 9, 2016 at 12:46 pm

      Just leave it out! Add some lime!

      Reply
  13. Sabrina says

    February 21, 2018 at 8:44 pm

    I love these flavors! These are going to be perfect for my next weekend brunch!

    Reply
  14. Jen says

    February 21, 2018 at 9:14 pm

    I love making egg casseroles in the skillet! What an awesome recipe!

    Reply
  15. Katerina @ diethood .com says

    February 22, 2018 at 8:02 am

    5 stars
    Such an incredible dish!! I love the all the great flavors!! Can’t wait to try it!

    Reply
  16. Cathy @ Lemon Tree Dwelling says

    February 22, 2018 at 8:03 am

    Ooooh yum! I’d love this any time of day!!

    Reply
  17. Patricia @ Grab a Plate says

    February 22, 2018 at 2:20 pm

    What a great dish for any meal! Loving those jalapenos and green chiles, and how colorful this is!

    Reply
  18. Agness of Run Agness Run says

    February 23, 2018 at 6:55 am

    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?

    Reply
    • Georgia says

      June 7, 2018 at 9:17 pm

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

      Reply
  19. carrie @ frugal foodie mama says

    February 23, 2018 at 12:04 pm

    This looks so good! I just might have to make this for brunch this weekend. 🙂

    Reply
  20. Sandra | A Dash of Sanity says

    February 26, 2018 at 10:24 am

    5 stars
    This looks really delish! Would be a new favorite in our house!

    Reply
  21. Beth says

    January 25, 2019 at 1:39 pm

    5 stars
    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
    • Allyson says

      January 27, 2019 at 5:03 pm

      Definitely one of those recipes where you usually have everything in the pantry or fridge! Glad you love it!

      Reply
  22. Lisa says

    December 31, 2019 at 9:08 pm

    5 stars
    This was amazing. Made as per recipe. Used Hatch chiles. DELICIOUS! Paired with The Arsonist Red blend. A winner.

    Reply
    • Allyson says

      January 1, 2020 at 11:33 am

      Happy you loved it as much of us! I will need to try it with hatch green chiles omg! YUM!

      Reply
  23. Jen says

    May 5, 2020 at 1:40 pm

    5 stars
    I have a serious love affair with Mexican food too! Making this for dinner tonight. What better way to celebrate Cinco de Mayo.

    Reply
  24. Erin | Dinners,Dishes and Dessert says

    May 5, 2020 at 8:33 pm

    5 stars
    These Mexican Baked Eggs are on my must-make list!

    Reply
  25. Dorothy Reinhold says

    May 5, 2020 at 8:53 pm

    We love breakfast for dinner and this will be amazing! An added bonus is I already have everything I need!

    Reply
  26. Vikki says

    May 6, 2020 at 1:37 am

    5 stars
    What a delicious meal! I had this with tortillas for dinner and loved it

    Reply
  27. Catalina says

    May 6, 2020 at 4:49 am

    5 stars
    I am sure that my husband will go crazy over this recipe. He loves everything that is Mexican!

    Reply
  28. katerina @ diethood.com says

    May 6, 2020 at 8:35 am

    5 stars
    mmm…this looks incredibly delicious!! I can’t wait to try it!!

    Reply
  29. Cathy says

    May 6, 2020 at 2:51 pm

    This was the perfect way to mix up our breakfast routine! Delish!!

    Reply
  30. BeeBee says

    June 26, 2020 at 9:05 pm

    5 stars
    Fast and tasty!

    Reply
  31. Maria says

    July 24, 2020 at 3:32 pm

    5 stars
    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.

    Reply
  32. Tracey R says

    August 8, 2020 at 6:07 pm

    Recipe calls for “1/4 tspchili pepper”. Is that something like cayenne chili powder, or chili powder?

    Reply
    • Allyson says

      August 9, 2020 at 1:25 pm

      Good question, I have just clarified in the directions, but you should use cayenne pepper!

      Reply
  33. Hungry Guy says

    October 8, 2020 at 7:52 pm

    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 !!

    Reply
  34. Sam C says

    December 5, 2020 at 10:47 am

    5 stars
    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! 😋

    Reply
    • Allyson says

      December 6, 2020 at 6:20 pm

      So easy and healthy! Happy you loved it!

      Reply
  35. Nancy says

    January 20, 2021 at 6:33 am

    5 stars
    Yummy recipe…

    Reply
  36. Nancy says

    January 20, 2021 at 6:34 am

    Yummy recipe..My kids love it..

    Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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