Mexican Baked Eggs

Mexican Baked Eggs are a healthy breakfast that feels like a treat, and everyone who likes Mexican flavors will love this for breakfast! Make the low-carb version without black beans, or add the black beans, whichever you prefer.

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This recipe for Mexican Baked Eggs started out years ago as one of those ideas that get stuck in my mind, and it was Tuscan Baked Eggs that got me thinking of eggs baked in tomato sauce with Mexican flavors. Then recently I noticed this recipe back in the archives and started wondering about leaving out the black beans to make a lower-carb version of this old favorite.

And when Kara and I tested out the no bean-version, it was definitely a hit! I’m sharing the new version of baked eggs with Mexican flavors for Cinco de Mayo week in case you feel like starting out the day with Mexican flavors. I hope you enjoy trying it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• onion
• Olive Oil (affiliate link)
• ground cumin (affiliate link)
• ground Ancho chile (affiliate link), or use any type of ground chili powder
• canned petite diced tomatoes
• canned diced green chiles (affiliate link)
• eggs
• grated Mexican Blend Cheese
• chopped cilantro or sliced green onions, for garnish (optional)
• for the higher carb version, canned black beans (completely optional)

What makes Mexican Baked Eggs such a flavorful dish?

It was the spicy canned green chiles (Anaheim chiles) that make this really flavorful. There’s also diced onion, a little cumin, and Ancho chile powder flavoring the canned tomatoes that are the base of the dish. And of course, it’s topped with Mexican Blend Cheese! You can also add thinly sliced green onions or chopped cilantro for garnish if you like.

What if you want beans in the Mexican Baked Eggs?

If you’re someone who enjoys beans you can certainly still use them in this dish! The original recipe has one can of drained black beans added with the tomatoes and simmered. Of course using beans will add a few more carbs, see NOTES in the complete recipe for that information.

How low in carbs are the Mexican Baked Eggs?

Even if you make the new version without beans, there are some carbs in the canned tomatoes and canned green chiles. This recipe uses six eggs and gives the option to make it into two or three servings. If you make two servings without black beans as shown in the photos, each serving is 11.1 net carbs with 28.5 grams of protein.

Tips for making this dish even lower in carbs:

Even though we photographed it with two gratin dishes, there’s plenty of tomato sauce to make this into three servings. For the lowest-carb version make without beans and cook in three gratin dishes. (Or make with six eggs in a cast iron frying pan or casserole dish, see Baked Eggs Skillet recipe for tips.) Making this into three servings will make a breakfast with only 7.4 net carbs and 19 grams of protein per serving.

How to make Mexican Baked Eggs:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 450F/230C,
2. Break eggs into individual dishes. (Use six eggs if you want lowest-carb option)
3. Saute chopped onion in olive oil, add diced green chiles (affiliate link) and cook a couple minutes longer.
4. Add ground cumin (affiliate link) and ground Ancho chile (affiliate link) and cook another 1-2 minutes.
5. Then add canned tomatoes (and canned black beans, if using) and  and let the mixture simmer about 10 minutes.
6. Cook tomato mixture until you can scrape the turner across and see the bottom of the pan.
7. Put tomato mixture in the bottom of each gratin dish, using a spoon to create “holes” where you’ll add the eggs.
8. (If you’re using six eggs, cook this in three gratin dishes or make it in a cast-iron skillet or casserole dish.)
9. Very carefully add eggs into the holes you made in the tomato mixture. 
10. Bake for 8-9 minutes, or until egg is starting to set, but is still quite runny.
11. (A larger casserole or skillet with six eggs will need a slightly longer cooking time to get the eggs done.)
12. Remove from the oven and turn the oven to broil.
13. Sprinkle the top with grated cheese; I used a Mexican cheese blend.
14. Put back under the broiler to finish cooking and melt the cheese, about 2 minutes, but watch  carefully.
15. Be sure to remove Mexican Baked Eggs from the oven while the egg yolk is still soft.
16. Sprinkle with sliced green onion or chopped cilantro if desired, and serve hot.

Make it a Mexican Meal:

Here are some more ideas if you want to make this into a Mexican meal:

• Spicy Mexican Slaw
• Homemade Guacamole (with or without Cilantro)
• Easy Guacamole Tostadas
• Seven Layer Dip Tostadas
• Slow Cooker Chicken Fajitas

More Low-Carb Mexican Food:

If you’re a Mexican food fan who’s watching carbs, check out my collection of Low-Carb Mexican Food Favorites!

Continue to Content

Print

Yield: 3 servings

Mexican Baked Eggs

Prep Time 26 minutes

Cook Time 11 minutes

Total Time 37 minutes

Mexican Baked Eggs are a healthy breakfast option with Mexican flavors! You can make this with or without black beans, and also adjust the number of servings you make to get a dish with the amount of carbs you prefer.

Ingredients

• 1/2 small onion, finely diced
• 1 T olive oil
• 1/2 tsp. ground cumin
• 1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
• one 14.5 oz. can petite diced tomatoes
• one 15 oz. can black beans, rinsed well and drained (if using, beans are completely optional)
• one 4 oz. can diced green chiles
• 6 eggs 
• 1/2 cup grated Mexican Blend Cheese
• sliced green onion or chopped cilantro for garnish (optional)

Instructions

1. Preheat oven to 450F/230C and break eggs into individual dishes and let them come to room temperature.
2. (Use six eggs and omit black beans if you want the lowest-carb version of the dish.)
3. Saute a chopped onion in olive oil for a minute or two, then add canned diced green chiles and cook a couple minutes longer.
4. Add ground cumin (affiliate link) and ground Ancho chile (affiliate link) and cook another 1-2 minutes.
5. Then add canned tomatoes (and canned black beans, if using) and  and let the mixture simmer about 10 minutes. Cook tomato mixture until you can see the bottom of the pan when you scrape the turner across.
6. (If you're using six eggs, cook this in three gratin dishes, or make it in a cast-iron skillet or flat casserole dish.)
7. Put a layer of tomato mixture in the bottom of each gratin dish or in the cast iron pan or casserole dish, using a spoon to create "holes" where you'll add the eggs.
8. Very carefully add two eggs into each dish, or add all the eggs to the casserole or skillet.
9. Bake for 8-9 minutes, or until the egg is starting to set, but is still quite runny and wet-looking. (A larger casserole or skillet with six eggs will need a slightly longer cooking time to get the eggs done.)
10. Remove from the oven and turn the oven to broil.
11. Sprinkle the top of each dish with grated cheese; I used a Mexican cheese blend.
12. Then put the dishes or larger dish or pan back under the broiler to finish cooking and melt the cheese, about 2 minutes more, but watch carefully.
13. Be sure to remove Mexican Baked Eggs from the oven while the egg yolk is still soft.
14. Sprinkle with sliced green onion or chopped cilantro if desired, and serve hot.

Notes

Nutritional information is for the three-serving version with six eggs and without black beans.

Here are carb counts for the other options:

• two servings without black beans is 11.1 net carbs
• three servings with black beans is 17 net carbs
• two servings with black beans is 32 net carbs

This recipe was created by Kalyn with inspiration from the recipe for Tuscan Baked Eggs I found in Fine Cooking Make it Tonight. It was originally made with black beans but updated to a lower-carb version where the black beans are optional.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 295Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11.3gCholesterol 390mgSodium 377mgCarbohydrates 11gFiber 3.6gSugar 6.7gProtein 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following a low-carb diet you’d probably want make the three-serving version of the recipe without black beans. With or without the black beans, this breakfast would be great for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. When I had the idea of making a lower-carb version without black beans, the recipe was updated to that version in 2021. It was last updated with more information in 2026.