Mexican baked eggs

Cheesy Mexican baked eggs with green chilies are perfect for brunch and meal prep and make mornings so easy! Slice into squares and enjoy with your favorite toppings or use to make breakfast sandwiches!

We are gearing up for a full but fun weekend!

We've got a school football game to go watch with the kids, a soccer game, a school parents mixer and TWO shows. My husband and I are seeing our first symphony show for the 2019-2020 season (we get season tickets) and that should be a fun date night out.

We're also taking the kids to see an Aladdin play/musical uptown on Sunday. I think they are going to love all the costumes, scenes and music that's a part of it.

I'm so excited for all of it! Now to just fast forward to the end of the day on Friday...

Instead, let's move it along to the food.

Recently I shared with you my cheesy baked eggs, which are great for breakfast, brunch and prepping ahead for busy back-to-school mornings.

(Or any morning, if your house is anything like mine. )

And today we’re doing a fun twist on that base recipe with these Mexican baked eggs!

These have just an extra hint of flavor to give them more of a southwestern flair. But they are every bit as cheesy, soft and fluffy as the originals!

Also, they are just 10 minutes to prep.

We love these egg squares on their own, served with any toppings (read on for ideas on those) and to eat with a fork.

You can also make a delicious breakfast sandwich with these eggs. Just cut them into squares, layer them with bacon and any other fillings and toppings and put them into an English muffin, bagel or roll.

Delicious breakfast eats - that are portable too if you are dashing out the door!

(Or wrap up that sandwich and take it with you to warm up at the office. Easy, easy!)

Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.

(And y’all know I like to help you make recipes your very own!)

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making Mexican baked eggs:

• This recipe uses cottage cheese and shredded cheese. You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking.
• Regular or reduced fat cottage cheese is fine in this recipe.
• I use Monterey Jack cheese, but you could substitute Pepper Jack cheese for a spicier kick. Or use a mixture of the two.
• You can also substitute a Mexican blend shredded cheese if you would like.
• I use white whole wheat flour, but all-purpose flour is fine too. A gluten-free flour blend should also work just fine here if you’d like to try that.

This recipe is intentionally kept pretty simple, with the cheese and the chilies adding the “Mexican” flair to the baked egg casserole.

(Plus the toppings. Ideas for those below.)

However, you could also add in some black beans, corn and/or roasted red peppers to this recipe.

You could also add some sautéed onions and bell peppers to get some more veggies in there. Just make sure none of your add-ins are too liquidy, which would affect the texture and consistency.

And if you want to spice things up, you can add 2 teaspoons of chili powder, 1 teaspoon of cumin and 1 teaspoon paprika to these eggs when you whisk them together.

I should mention, too, that this should bake in a 9x13 pan. It takes 50-60 minutes to bake and makes a great size for enjoying as is or making into breakfast sandwiches.

However, I’ve also used an 8x12 pan for making this baked egg casserole. This worked fine too and the eggs took 60-65 minutes in my oven using that size pan. They are of course a bit thicker this way, but we didn’t mind one bit!

(You could also do a half-batch if you’d rather and use an 8x8 inch pan.)

Now you know, I’m absolutely going to share with you some topping ideas so you can dress these up if you’d like!

Toppings for cheesy Mexican baked eggs:

- Salsa or pico de gallo

- Sliced avocado or a dollop of guac

- Sour cream or Greek yogurt

- Chopped fresh cilantro

- Chopped chives or green onions

- Hot sauce or sriracha

Toppings just make everything better, don’t you think?!

Now, let’s get ready to eat!

Serving suggestions for baked eggs casserole:

- You can slice and serve these baked egg squares with any desired toppings and eat them up with a fork. This is the go-to for our kids.

- Breakfast sandwiches are another fun way to serve these (and my favorite). Layer an English muffin with some Canadian bacon or regular bacon topped with a slice of the southwestern style eggs. You can even add a slice of cheese on top if you want them super duper cheesy!

- Or use bagels to make a sandwich with these eggs and any other fillings.

- Make a wrap or breakfast taco with these eggs, broken up a little to fill in your shell.

And if you are making these for brunch and need to round out your meal, try my mixed greens salad with fruit and champagne brunch punch.

(My overnight cheesy grits casserole would be great with this too!)

Since this makes a big batch, I also wanted to share some storage tips for the leftovers.

How to store leftover baked eggs:

• You can keep the leftover baked egg squares in the refrigerator, in a plastic zip-top bag or covered container, for up to 5 days.
• You can also freeze the extras. Place the squares in a freezer-safe zip-top bag, that’s labelled, and freeze for up to 3 months. (You can get 4 large squares into a standard quart-size freezer bag.)
• You can also assemble your sandwiches and then refrigerate or freeze those. I wrap each sandwich in aluminum foil, then label and date it, and keep in the freezer for up to 3 months.
• You can add a layer of plastic wrap or put the aluminum foil wrapped sandwiches in a plastic bag for extra protection from freezer burn if you’d like.
• Thaw them in the fridge overnight then heat in the microwave in the morning (without the aluminum foil) and you are ready to go!

Whether it’s for back-to-school season, brunch or meal prep, I hope you give these cheesy Mexican baked eggs a try.

You’ll love how tasty they are!

Enjoy!

XO,

Kathryn

P.S. Check out these other yummy egg breakfast recipes:

- Baked vegetable frittata (Family Food on the Table)

- Individual breakfast casseroles (Family Food on the Table)

- Eggs Benedict casserole (The Cookie Rookie)

- Fiesta eggs (Mama Loves Food)

- Make-ahead healthy sausage breakfast casserole (Family Food on the Table)

- Cheesy baked breakfast sliders (Family Food on the Table)

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Mexican baked eggs

Cheesy Mexican baked eggs with green chilies are perfect for brunch and meal prep and make mornings so easy! Slice into squares and enjoy with your favorite toppings or use to make breakfast sandwiches!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Yield: 18 servings

1x2x3x

Cook Mode

Ingredients

• 12 large eggs
• 3 cups shredded Monterey Jack cheese (or Pepper Jack or a mix of the two or Mexican shredded cheese)
• 16 oz. cottage cheese (low-fat is fine)
• 1 (4 oz.) can diced green chilies
• ½ cup white wheat flour or all-purpose flour
• 1 teaspoon kosher salt
• (See notes below for other add-ins)
• For serving: fresh salsa or pico de Gallo, sliced avocado or guac, chopped fresh cilantro, sour cream or Greek yogurt, pickled jalapeños

Instructions

• Preheat oven to 350. Spray a 9x13 glass pan with cooking spray and set aside.
• In a large bowl, whisk eggs until well mixed. Add the shredded cheese, cottage cheese, chilies, flour and salt and whisk until well combined.
• Pour the egg mixture into the prepared pan.
• Bake at 350 for 50 minutes to 1 hour, until the top is set and golden brown.
• Let sit for 5 minutes before cutting into squares and serving. Add desired toppings and enjoy!
• Store leftovers in the fridge for up to 4-5 days or in the freezer for up to 3 months.

Notes

This recipe uses cottage cheese and shredded cheese. You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking.

Regular or reduced fat cottage cheese is fine in this recipe.

I use Monterey Jack cheese, but you could substitute Pepper Jack cheese for a spicier kick. Or use a mixture of the two.

You can also substitute a Mexican blend shredded cheese if you would like.

I use white whole wheat flour, but all-purpose flour is fine too. A gluten-free flour blend should also work just fine here if you’d like to try that.

You can slice this into squares to serve or use it to make breakfast sandwiches.

Other add-ins for this recipe: black beans, corn and/or sautéed onions and peppers.

For extra seasonings, you could try adding 2 teaspoons of chili powder, 1 teaspoon of cumin and 1 teaspoon paprika.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 11g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 428mg | Fiber: 1g | Sugar: 2g

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