Easy Tex Mex Baked Eggs

Holiday Greetings!

I don’t know about you, but when I have a houseful of guests, I love to cook, but three meals a day gets a tad overwhelming. That’s why I love this recipe. It’s quick and easy, and I get rave reviews, even from people who don’t think of themselves as Tex Mex folk.

Here we go:

6 large eggs

1/2 cup heavy cream (I cheat and use half and half)

1 cup of grated cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 4 oz. can mild diced chilies

Preheat the oven to 350F. Spray or butter a shallow baking pan. I often use a 9×9 brownie pan. In this case I used my fancy pan.

In a medium size bowl, beat the eggs. Mix in cream, salt and pepper.

Add chilies to egg mixture.

Spread the cheese in the bottom of the baking dish. Pour egg mixture over the top.

Bake for 25 minutes or until eggs are set. (Living at altitude, it always takes longer where I live–usually between 35-40 minutes. Keep an eye on it.)

Broil the top if you want more browning.

Serves 6.

I’ve doubled the recipe and cooked it in a larger pan quite successfully, because funny thing–in our house, this only serves 4. Hmmm…

We always top the eggs with hot sauce or salsa and serve with bacon or ham. 

Looking forward to seeing everyone in 2021!



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Jeannie Watt raises cattle in Montana and loves all things western. When she's not writing, Jeannie enjoys sewing, making mosaic mirrors, riding her horses and buying hay. Lots and lots of hay.

31 thoughts on “Easy Tex Mex Baked Eggs”

  1. Good morning, this sounds like my kind of breakfast. I love anything Tex mex. thanks for sharing and Happy New Year!

  2. Oh, our household with lots of Mexican influence would love this recipe and how easy! Thank you for sharing! I hope you have a very Happy New Year! My bad but I’d have to add cheese on top or just blended in, Is there any reason you put it on bottom?

    • I put the cheese on the bottom because the recipe says so? I honestly don’t know. I’ve had this recipe since the 80s and just blindly followed it. I agree with the cheese–especially on top! Have a Happy New Year!

  3. Jeannie, I’m all about easy stuff and this takes the cake. I love quiche-y type things and this sounds like it might be like that. Hubby can’t eat eggs anymore because of cholesterol, but I might have to make this one day when he’s gone so he won’t be tempted…Looks wonderful!

  4. I have a recipe for a breakfast casserole that’s really good. You basically mix it the night before, leave in the fridge, and then cook the next morning. I usually fix half a recipe, and now it’ll give me breakfast for four days!

  5. Hi this recipe sounds delicious, Thank you for sharing it. May you and your family have a Very Blessed Happy and Safe New Year.

  6. I have a similar recipe using a dozen large eggs, 16 oz. grated sharp cheddar cheese, 2 4oz. cans diced chilis, 2 cans creamed corn, salt, pepper, and Worcestershire sauce. Mix well and bake at 350 for about an hour. It is nice because it is easy to halve the recipe or increase in a like way, although I have not tried to. It might take too long to cook in anything larger than a 9 x 13 baking dish. What is nice is you can make ahead and keep in the refrigerator overnight. I have not done that. It seems to me having it chilled through like that would effect the baking time. Like your recipe, it makes a wonderful dish for a nice brunch. It works well reheated as leftovers, too.
    I hope you had a nice Christmas and that a wonderful 2021 is ahead for you.

  7. One of breakfast casseroles I make is almost like this. So good!! When I am in a hurry, I scramble the eggs with the green chile mixed in, then top with the cheese as soon as the eggs are almost done. Plate and add salsa as desired and/or slices of avocado. Sooooooo yummmmmmmy!

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