Monday, September 28, 2020
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Mexican Baked Eggs

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!

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.

Recipe Author: Allyson at Domestic Superhero
Get the recipe

The Ingredients

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

Mexican Baked Eggs Ingredients
Eggs, cilantro, diced green chiles, diced tomatoes, cumin, chili powder, corn tortillas, shredded cheese, jalapeño pepper, black beans, and onion

The Process

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.

Mexican Baked Eggs
I baked the eggs in a [eafl id="7945" name="skillet, non-stick, 12-inch" text="12-inch non-stick skillet"]

So how was it?

Clear & Accurate Directions
Appearance
Taste
The verdict: A Pinterest success. Mexican baked eggs are a tasty and filling dish that I'll be making again. It's a one pan meal that's tasty, filling, and inexpensive to make. I served it as dinner for two with a side of corn tortillas, and had enough of the bean and tomato mixture leftover for breakfast the next day (with a couple of extra eggs added in, of course). Adjustments were needed to make sure the egg yolks were cooked through, and there were some questions that came up while cooking. Still, that was very minor, and this dish is going on my favorites list.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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