Southwestern Baked Eggs

Baked eggs is one of those dishes that I just plain forget about. Knowing how to make a great baked egg is one of those kitchen tricks everyone should be able to list on a resume. 🙂 And here’s why: it’s SO easy to make (especially compared to poaching and frying), and it tastes just as amazing.

You also get to pop the dish in the oven, set your timer, and then go start your morning, getting-ready routine while your eggs bake. For the most part, you really don’t get to walk away from stove-top egg dishes, since eggs cook so quickly, but with baked eggs you can. 

This is one of my all-time favorite ways to eat baked eggs—surrounded by delicious flavors like black beans and garlic. This is a super filling and healthy breakfast option. Wanna know a secret? It makes a great dinner too.

Related: 50+ Healthy Breakfast Ideas

Southwestern Baked Eggs, serves two.

4 eggs
1 small onion (or half a larger onion)
1 bell pepper
4-5 cloves of garlic
1-2 tablespoons olive oil
15-ounce (one can) cooked black beans
1/4 teaspoon cumin
1/4 teaspoon cayenne
2 tablespoons cream or almond milk
4-5 cherry tomatoes
1-2 tablespoons chopped cilantro
corn tortilla chips for serving

First chop up the onion, bell pepper, and garlic. Drain the black beans from the can. In a large skillet, heat the olive oil over medium heat.

Sauté the onion and bell pepper until the onion begins to soften. Add in the garlic and cook for another minute. Then throw in the beans, cumin, and cayenne, and cook just until everything is hot.

In two oven-safe dishes, divide the veggie and bean mixture evenly. Make two small nests in the mixture. Carefully crack the eggs and pour them into the nests, keeping the yolks intact.

Drizzle the cream or almond milk over the eggs. This helps to keep the egg whites from drying out while baking. Sprinkle with a little salt and pepper. Bake at 375°F for 12-15 minutes, until the egg whites are just set.

Once you pull the eggs out of the oven, they will still continue to bake, so don’t let them bake too long or you won’t get those delicious runny yolks. 

Top with a few chopped cherry tomatoes and cilantro. I like to serve these with tortilla chips for dipping into the mixture because it’s almost like breakfast nachos that way.

You could also top these with salsa, sour cream, fresh avocado, guacamole, jalapeño, or shredded cheese. Enjoy! xo. Emma

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Yield 2

Ingredients

1x2x3x

• ▢ 4 eggs
• ▢ 1 small onion (or half a larger onion)
• ▢ 1 bell pepper
• ▢ 4-5 cloves of garlic
• ▢ 1-2 tablespoons olive oil
• ▢ one can cooked black beans (15 oz.)
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon cayenne
• ▢ 2 tablespoons cream ( or almond milk)
• ▢ 4-5 cherry tomatoes
• ▢ 1-2 tablespoons cilantro (chopped)
• ▢ corn tortilla chips ( for serving)

Instructions

• First chop up the onion, bell pepper, and garlic. Drain the black beans from the can. In a large skillet, heat the olive oil over medium heat.

  Sauté the onion and bell pepper until the onion begins to soften. Add in the garlic and cook for another minute. Then throw in the beans, cumin, and cayenne, and cook just until everything is hot.
• In two oven-safe dishes, divide the veggie and bean mixture evenly. Make two small nests in the mixture. Carefully crack the eggs and pour them into the nests, keeping the yolks intact.
• Drizzle the cream or almond milk over the eggs. This helps to keep the egg whites from drying out while baking. Sprinkle with a little salt and pepper. Bake at 375°F for 12-15 minutes, until the egg whites are just set.

  Once you pull the eggs out of the oven, they will still continue to bake, so don’t let them bake too long or you won’t get those delicious runny yolks.
• Top with a few chopped cherry tomatoes and cilantro. I like to serve these with tortilla chips for dipping into the mixture because it’s almost like breakfast nachos that way.

  You could also top these with salsa, sour cream, fresh avocado, guacamole, jalapeño, or shredded cheese.

Nutrition

Nutrition Facts

Southwestern Baked Eggs

Amount per Serving

Calories

271

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

10

g

Cholesterol

 

344

mg

115

%

Sodium

 

137

mg

6

%

Potassium

 

370

mg

11

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

13

g

26

%

Vitamin A

 

2846

IU

57

%

Vitamin C

 

86

mg

104

%

Calcium

 

81

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.