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!
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.
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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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.
- 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
Preheat oven 450F.
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.
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.
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!)
Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.
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).
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.