Mexican Baked Eggs emailTwitterFacebookPinterestYummlyMexican 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 tomatoe

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