Kalyn's Kitchen

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 new low-carb version without black beans, or add the black beans, whichever you prefer.

Click here to PIN Mexican Baked Eggs!

Mexican Baked Eggs finished in two baking dishes with Mexican salt pepper shakers

This recipe for Mexican Baked Eggs started out years ago as one of those ideas that get stuck in my mind, and for sure 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 new no bean-version, it was definitely a hit!  I’m sharing the new lower-carb version for Cinco de Mayo week in case you feel like starting out the day with Mexican flavors.

What makes this 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. And of course if you’re someone who enjoys beans you can certainly still use them in this dish!

Tips for making this dish low in carbs:

Even if you make the new version without beans, there are still some carbs in the canned tomatoes and canned green chiles used in the recipe. But even though we only photographed it with two gratin dishes, there is plenty of tomato sauce to make this into three servings. For the lowest-carb version make without beans and cook it in three gratin dishes. If you don’t have gratin dishes just make with six eggs in a cast iron frying pan or casserole dish, see the method from this Baked Eggs Skillet recipe for tips. Making this into three servings will make a breakfast dish with 11 carbs and 3.6 grams of fiber per serving. (See the carb counts for the other options in the recipe below.)

What ingredients do you need for this recipe?

  • onion
  • olive oil
  • 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)

Mexican Baked Eggs collage photo showing steps for making the recipe

How to make this recipe:

(Scroll down for complete printable 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 while the egg yolk is still soft. Sprinkle with sliced green onion or chopped cilantro if desired, and serve hot.

Mexican Baked Eggs thumbnail image of finished eggs in gratin dishes

More Breakfasts with Anaheim Green Chiles:

Zucchini and Green Chile Breakfast Casserole
Green Chile and Cheese Keto Breakfast Casserole
Bobbi’s Egg Casserole with Cheese and Green Chiles

Mexican Baked Eggs finished in two baking dishes with Mexican salt pepper shakers

Mexican Baked Eggs

Yield 3 servings
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 while the egg yolk is still soft. 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 17 carbs and 5.4 grams of fiber, three servings with black beans is 35 carbs and 13 grams fiber, two servings with black beans is 52 carbs and 20 grams fiber.

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following a low-carb diet you’d probably want make the six-egg 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, or any type of low-glycemic eating plan. 

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest 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.

Mexican Baked Eggs Pinterest image

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    94 Comments on “Mexican Baked Eggs”

  1. Love mexican food, it's so delisious, I will share thí recipe with my friends, hope they will love this too.

  2. Yummy!!! This was a great dinner for egg night! Instead of separate dishes for the stove and oven, I made it in a oven proof skillet. Made little wells for the eggs and popped it in the oven. One less dish to wash… Thanks for a great recipe that is going into our rotation.

  3. I love the flavors in this recipe, but the eggs never set-up enough. Don't know what I'm doing wrong 🙁

  4. I've been meaning to make this for a while, so when my husband requested Huevos Rancheros, I decided this was the way to go. I made my son's with an over-hard egg on top, and our were baked. The flavors were delicious, and the texture of the eggs was wonderful. This will definitely be added to the rotation.

  5. Just made a brunch of this wonderful recipe…everyone loved it. There were a few changes to "Hispanic" it up a bit for a friend: used enchilada sauce instead of tomatoes, added chopped garlic with the onion, and topped it with grated Cotija cheese. Muy sabroso!

  6. I made this for dinner tonight and loved it! I used a seasoned (onion, garlic, cumin, salt, pepper) black/pinto combo I had previously made in the crockpot and frozen, doubled it in a 9×13, and put sour cream, salsa, lime juice, and cilantro out as possible toppings.

  7. My pleasure! I am always so happy to hear someone really enjoys a recipe and even more so that the directions worked perfectly! (I always hope that's the case, but you never know!)

  8. I made this on Sunday, and it was ABSOLUTELY DELICIOUS! Even my very picky friend said it was tasty – a great compliment coming from her.

    The method of baking at 450 until the eggs looked like the picture you provided, then finishing with the cheese under the broiler worked perfectly. (I've tried baked eggs a number of times, and always end up with solid yolks).

    Thank you Kalyn!

  9. Yes, I try to be as gentle as I can with my cilantro-hating relatives!

  10. Green onion is a great suggestion, as a substitution for cilantro! Thank you for that. Apparently, some people are genetically predisposed to hate cilantro with a passion ….tastes like soap to them. Can't blame them, as I wouldn't like to eat something that tastes like soap. To me it tastes like fresh air, sunshine and all kinds of fresh goodness…