Go Back
–+ servings
Mexican Baked Eggs

Mexican Baked Eggs for a Flavorful, Healthy Dinner Experience

No ratings yet
Enjoy Mexican Baked Eggs, a vibrant dish rich in flavor and perfect for any meal of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 204
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Fat for sautéing vegetables; avocado oil offers a different flavor profile.
  • 1 small Onion, finely diced Adds sweetness and depth; shallots provide a milder taste.
  • 0.5 large Jalapeño, diced Brings the heat; remove seeds for less spice or swap for a mild pepper.
  • 0.5 teaspoon Ground Cumin Adds warm, earthy undertones; can substitute with chili powder if desired.
  • 0.25 teaspoon Cayenne Pepper Enhances spiciness; adjust to taste or replace with paprika for milder heat.
  • 1 can Fire-Roasted Diced Tomatoes (14.5 oz) Contributes sweetness and moisture; fresh tomatoes work well too.
  • 1 can Black Beans (15 oz, rinsed and drained) Provides nutritional protein and fiber; consider kidney or pinto beans as substitutes.
  • 1 can Diced Green Chiles (4 oz) Adds flavor and mild heat; fresh chiles are a great alternative.
Eggs
  • 6 Large Eggs The star of the dish, ensure they are fresh for optimal results.
Topping Ingredients
  • 2 oz Colby Jack Cheese, shredded Melty richness; cheddar or mozzarella can be used if preferred.
  • Whole Wheat/Corn Tortillas Perfect for scooping this delightful mix; consider serving with crunchy chips as well.
  • Chopped Cilantro or Chives (optional) Fresh garnish that brightens the dish; omit if you wish.

Equipment

  • Deep-sided skillet

Method
 

Instructions
  1. Preheat your oven to 450°F (232°C).
  2. In your preheated skillet, heat a splash of olive oil over medium heat. Add the finely diced onion and jalapeño, sautéing for about 2 minutes until the onion turns translucent and fragrant.
  3. Sprinkle in the ground cumin and cayenne pepper, continuing to sauté for an extra 2 to 3 minutes.
  4. Stir in the fire-roasted diced tomatoes, black beans, and diced green chiles, allowing the mixture to simmer for 15 to 20 minutes.
  5. Use a spoon to create shallow indents in the mixture. Carefully crack the large eggs into each pocket.
  6. Transfer your skillet to the oven and bake for about 5 minutes, or until the egg whites are slightly set but the yolks remain soft.
  7. Sprinkle the shredded Colby Jack cheese over the top and broil for 1 to 3 minutes until melted and bubbly.
  8. Once done, carefully remove the skillet from the oven. Serve hot with warm tortillas and optional garnishes.

Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 22gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 395mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Keep a close watch on the baking and broiling times. Use fresh ingredients for best results.

Tried this recipe?

Let us know how it was!