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.

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 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 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 ( 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 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)

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.

More Breakfasts with Anaheim Green Chiles:

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.

Nutrition Information:

Yield:

3

Serving Size:

1

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