Baked Mexican Eggs
Baked Mexican Eggs combine cheesy goodness, diced chilies, and optional ham in a hearty dish perfect for breakfast or brunch, delivering warm, savory flavors suitable for family gatherings.
Ingredients
Instructions
- Beat the eggs lightly in a bowl.
- Add flour and baking powder to the eggs and blend well.
- Melt the butter and add it to the egg mixture along with diced green chilies, cottage cheese, and Jack cheese. Blend gently.
- If using, add diced ham to the mixture.
- Pour the mixture into a 9 x 13-inch baking pan.
- Bake at 400°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 35 to 40 minutes until set.
Tips & Substitutions
For a lighter version, consider using egg whites instead of whole eggs. You can also substitute the Jack cheese with cheddar or a Mexican blend for a different flavor. If you prefer spicier eggs, add jalapeños or a dash of hot sauce. Make sure to mix the ingredients gently to keep the texture fluffy. This dish is a great way to use up leftover ingredients, similar to the Mexicali Bean Pot.
Serving Suggestions
Serve these baked Mexican eggs warm, garnished with fresh cilantro or avocado slices for added flavor. They pair wonderfully with a side of fresh fruit or a light salad. For a complete meal, consider serving with warm tortillas or crusty bread. This dish is perfect for brunch and would complement other Mexican recipes like Pork recipes or Dead Man's Dip.
Storage & Reheating
To store leftovers, let the baked eggs cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes or in the oven at 350°F until warmed through. This ensures they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mexican Eggs contains roughly 406 calories, with 10g protein, 41g carbohydrates, and 22g fat. It is a good source of protein (19% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. In the morning, simply pour it into the baking pan and bake as directed. This is a great time-saver for busy mornings or brunch gatherings.
Can I freeze the baked Mexican eggs?
Yes, you can freeze the baked eggs. Allow them to cool completely, then cut them into portions and wrap tightly in plastic wrap or aluminum foil. Store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
What can I substitute for cottage cheese?
If you don't have cottage cheese, you can use ricotta or Greek yogurt as a substitute. Both options will provide a creamy texture, though the flavor may vary slightly. Just ensure that the consistency is similar to cottage cheese for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).