Baked Eggs in Salsa is one of those easy egg dishes that you will want to eat all the time. It's so easy to make and so full of flavor, it's a dish everyone loves. Jump to Recipe keyboard_arrow_down
These Salsa Baked Eggs are a must on your breakfast and brunch menus, I would even serve them for dinner. Served alongside some corn tortillas or crunchy bread, you have an impressive meal that only takes minutes to put together. And if you haven't jumped on the baked eggs train yet, I have two other recipes for you to try as well - Baked Eggs with Tomatoes and Parmesan and Avocado Baked Eggs. Trust me, you'll love them.
Baked eggs are one of my favorite dishes. It usually starts with tomatoes. They could be diced tomatoes or marinara sauce. Then you can choose to add veggies or beans if you like, and then the eggs. Everything bakes in the sauce until the eggs are just set so the yolks are still runny. Then most of the time, you grab a nice piece of toast and immediately dig in, sopping up the runny egg yolk and delicious sauce. It's a seriously good meal and one that I make all the time for guests.
This baked eggs and salsa dish is a bit of a twist on the classic but made with your favorite salsa instead of tomato sauce. Think of them as Mexican Baked Eggs. It all starts with the salsa. You want to choose a really flavorful salsa and one that matches your preference for heat. You could use a tame pico de gallo, a mild green salsa, a smoky chipotle salsa, a super spicy red salsa - anything goes really. Again, just choose something you love to eat since most of the flavor comes from the salsa.
Once you have your salsa, the rest is easy. Just crack in your egg, add some cheese, and put everything in the oven to bake. Just like the salsa, you can use any type of cheese you like for these eggs. Mozzarella, cheddar, pepper jack, queso fresco, feta, and goat cheese are all really delicious options. You can also add some chopped veggies or beans if you like. Just make sure they are fully cooked before adding them to the salsa.
Another important note. This recipe is for one serving and is cooked in a ramekin. It is really easy to scale this recipe to feed a crowd either by making multiple ramekins or cooking the eggs in a skillet or glass baking dish. You can find instructions for both below.
Recipe Ideas & Variations
There are lots of ways to create your own unique spin on this recipe. Here are some of my favorites:
- Salsa: This is the key flavor ingredient in this recipe and you can use any salsa for these baked eggs. For something mild, I would use a pico de gallo or a mild green salsa. For something with medium spice, you could use a chipotle salsa or a medium green salsa. If you are looking for something hot, try a red salsa or add some extra hot sauce to a more mild salsa. You can also use enchilada sauce.
- Cheese: Another way to change up the flavor is to try out different cheeses. While options like mozzarella and cheddar work great, you can also try a Mexican cheese like queso fresco, queso cotija, or asadero.
- Add beans: To make this dish heartier, consider adding some beans to the salsa. Canned black beans and pinto beans are the ones I use the most often.
- Add veggies: If you want to kick up the nutritional value, add some veggies. Make sure to cook them first to ensure they are soft and cooked through. Some good options are spinach, zucchini, summer squash, butternut squash, or kale.
- Add meat: Another option is to add some cooked meat. This makes it a much heartier meal. When I am making this for a crowd, I will sometimes add cooked ground chorizo, soyrizo, turkey, or chicken. When I am making individual servings, I usually use deli turkey since it is so quick and easy.
- Toast: Since this is a saucy dish with runny eggs, you will want something for dunking. Toast is the usual choice but you can also use English muffins or bagels. Normally for this dish I like to stay away from lower calorie bread since it isn't as sturdy and may fall apart in the sauce.
- Tortillas: You can also use corn tortillas, flour tortillas, or baked tortilla chips.
- Toppings: Once the eggs are baked, don't be afraid to add some extra toppings. Cilantro or parsley are both natural choices. Sometimes I also like to top the baked eggs with avocado, diced onion, radishes, or really anything you would be happy eating on a taco. They are also delicious with baked tortilla strips for some extra crunch. And don't be afraid to serve some guacamole or sour cream/nonfat Greek yogurt on the side.
How to Make Baked Eggs in a Ramekin?
For individual servings, ramekins are the best option for baking eggs. They will take 12-15 minutes in a 375 degree oven for eggs that are still runny. However since ovens can vary slightly, you will want to watch your eggs the first few times you make them so you can time them perfectly. It's up to you how much you cook the eggs based on how well done you like them. They can be super runny, like sunny side up eggs, or you can cook them all the way through.
How to Make Salsa Baked Eggs in a Skillet/Baking Dish?
If you want to cook this meal for a crowd, you can easily make it in a skillet or a glass baking dish. You will want to use about 1/4 cup of salsa for each egg you use in most cases. However, a good rule of thumb is that you need enough salsa to have 1.5-2 inches of salsa in the baking dish. Then just crack the eggs into the salsa and cover with cheese. If you have a thicker salsa, you can make indentations with a wooden spoon for each egg. They take a little longer to bake, about 15-18 minutes at 375 degrees. The eggs are ready when the whites are set.
Baked Eggs in Salsa
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Preheat the oven to 375 degrees.
Spray a ramekin (or small oven safe bowl) with cooking spray.
Crack one egg into the ramekin. Spoon 1 tbsp. salsa and 2 tbsp. cheese on top. Season with salt and pepper.
Bake for 12-15 minutes until eggs are set and cooked to your liking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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