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. made this for dinner tonight with the addition of polenta on the bottom layer. YUM! had to bake for more like 15 mins before broiling. thanks for the recipe!

  2. Made this recipe this morning. One thing I've learn from following your recipes, Kalyn, is to add the spices while sauteing the onions. That really brings out the flavor. I didn't have any cilantro – – – again! It is planted in the garden but needs more time. I did however have an avocado that was at the peak of ripeness, so used that as a topping with sour cream. One question that has been niggling at the back of my mind though is why you often instruct to rinse canned beans. Is that for taste, or for South Beach?

    • Hi Cee Jay. Rinsing the canned beans removes some of the the extra starchiness that makes beans hard to digest for some people, and it also removes some of the salt. I don't think it makes a difference for South Beach though.

  3. I don't think it's a mexican recipe, for me it is a little odd. Cilantro doesn't have to be in every recipe, specially with eggs I think they don't go well.But this recipe is a good option

  4. Jenny, so glad you liked it!

  5. This was delicious! A great dinner for the two of us; made in a medium sized casserole dish and we dug right in with tortillas & chips. Great with a bit of crunch added!
    Definitely a winner that will be made again – thanks for sharing!

  6. Morgan, so glad you liked it! I think sour cream sounds great with this.

  7. I made this for dinner, and i added some sour cream to it. Sooooo yummy!!! i will definitely be making this again! Thanks!

  8. Thanks Gina! Glad you like the post.

  9. These photos are stunning Kalyn! I am linking this to my post : )

  10. Billie, this is really good; hope you enjoy!

  11. I am not a big breakfast person, I like to drink a couple cups of coffee then maybe a little bite. This dish could turn me! Thanks for sharing!

  12. So glad you enjoyed it!

  13. I'm Guatemalan, so I always have black beans on hand… thanks for this great (and quick) way to get a tasty, filling breakfast in using stuff I always happen to have around the house! My husband and I just had this and I feel like a million bucks. Perfect for Phase One!

  14. I made this tonight for breakfast tomorrow. I can't wait to try it; it smelled so good!

  15. Oh my goodness!! I must make this for the family soon! Maybe I can whip it up Christmas eve and bring over a little casserole dish to reheat in the morning. I'm sure my mom would appreciate the extra help =)

  16. So glad you enjoyed it, and I love the idea of eating this bean-tomato mixture over sweet potato chunks.

  17. Wow, this is amazing. First time I made it pretty much according to the recipe. though with the addition of green peppers with the onions. I made the full amount of tomato bean mixture. But only used half with eggs following the recipe. The other half I ate over roasted Sweet Potato chunks, and again topped with cheese and cilantro, as well as avocado.
    I LOVED it BOTH ways.

    Thanks for the lovely recipe Kalyn!!

  18. Jan, so glad to hear you liked it!

  19. Oh yum. I made this for dinner tonight and it was wonderful!

  20. Hi! I have been searching for a slow cooker breakfast casserole which combines hash browns and Heinz baked beans (traditional English breakfast). I think this could be adapted to suit my needs. As I've promised to make breakfast for a bunch of people I wanted some back up. I think if I lay down the hash browns and layer up beans onions eggs and cheese that could work…? Could be pretty sloppy!! Kate