I’m rarely awake enough in the morning to make breakfast, so I don’t feel the need to limit eggs to a morning meal. They work for lunch and dinner, trust me. I’ve also never baked eggs, so I really wanted to give this recipe a try. It fit right in with this week’s Mexican theme, so it’s eggs for dinner tonight!
This post was originally published on January 17, 2018. The text and photos were updated on July 14, 2021. The review and rating have not been changed.
These Mexican Baked Eggs are delicious and versatile. I have served them for brunch and dinner, and they were a hit at both. It is a hearty meal, and you will definitely be full and wishing you didn’t eat so much after you are finished.
This is another recipe with a medium-length ingredients list. Fortunately, everything was easy to find and inexpensive. A few things to note, though:
- 1/4 tsp. chili pepper is actually chili powder
- It’s not specified, so I didn’t drain the canned green chilis
- I used 6 eggs (more than enough for 2 servings)
- And I used medium salsa as a topping
My Mexican baked eggs were ready in 44 minutes. That includes 7 minutes to prep and 37 to cook. I added some cooking time to make sure the egg yolks were set as that’s the way my husband likes them. Specifically:
- Step 4: I increased the cooking time to 7 minutes
- Step 6: I broiled the baked eggs for 4 minutes
I ended up with over-hard eggs topped with cheese that was nicely browned.
Tip: Be sure to adjust your oven racks before you preheat your oven. You’ll need one in the middle and one just under the broiler.
Lastly, I have made this recipe in cast-iron and nonstick skillets. Both work equally well, but I prefer the cast-iron skillet for presentation. I think it looks nicer on the table than my nonstick skillet.