These Southwest Baked Eggs are perfect for brunch with friends or with a few modifications, you can enjoy this recipe as a meal prep item throughout the week. Made from a few simple ingredients, this recipe is a fresh and fun way to enjoy breakfast. Plus, it’s loaded with nutrient rich vegetables and protein, making it a great way to start the day.

Southwest Baked Eggs – Healthyish Foods

How to Make Meal Prep Southwest Baked Eggs

Follow the directions as listed below. However, omit the shredded lettuce, diced avocado, and yogurt dressing. Only add these items as you heat each piece of the baked eggs. Otherwise, the lettuce will wilt, the avocado will brown, and the Greek yogurt dressing will separate over the course of a week. By adding these ingredients as needed, this dish will stay fresh and flavorful!  

Southwest Baked Eggs – Healthyish Foods

How to Make Southwest Baked Eggs

Make the Chili Lime Yogurt Dressing

Combine 0% Greek yogurt, fresh squeezed lime juice, diced green chilis with the juice, garlic powder, chili powder, cumin, salt, pepper, and warm water. Whisk until well combined. For the green chilies be sure to use the canned version. They are softer than fresh and are packed with a delicious juice. Cover and refrigerate until ready to use.

Make The Eggs

Preheat the oven to 350 degrees. Grab an 8×5-inch baking dish and spray it with olive or avocado oil spray.

Add 12 eggs to the baking dish, try not to break the yolks. Season with a pinch of salt and cracked black pepper. Carefully mix using a spatula.

Next, add the 8×5-inch baking dish into a larger baking dish. Add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 8×5-inch dish. Be careful to NOT get water in the dish with the eggs. Bake for 40-45 minutes or until the eggs are completely set in the center. Add a few slices of American cheese to the top of the eggs once they are almost ready to come out of the oven. Let it melt.

Southwest Baked Eggs – Healthyish Foods

Make The Corn and Black Bean Mixture

While the eggs are baking, combine rinsed and drained black beans, rinsed and drained corn kernels, and diced red onion in a small mixing bowl. Season with salt and black pepper.  Toss until well combined.

Prep the Other Toppings

Wash and dry the shredded lettuce. Wash and slice the grape tomatoes. Peel, pit and dice the avocado, and finely dice the jalapeno. Option to remove seeds and veins for less spice.

Assemble

Once the eggs are cooked through and the cheese is melted, remove the dish from the oven. Top with the black bean and corn mixture. Next, layer on the shredded lettuce, sliced tomatoes, diced avocado, and finely diced jalapeno. Finish with a drizzle of the chili lime yogurt dressing and serve.

If you want this dish for meal prep throughout the week, then omit the shredded lettuce, diced avocado, and yogurt dressing. Only add these items as you heat each piece of the baked eggs throughout the week. Otherwise, the lettuce will wilt, the avocado will brown, and the Greek yogurt dressing will separate over the course of a week. By adding these ingredients as needed, this dish will stay fresh and flavorful!  

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat eggs in the microwave until warmed through. Looking for more recipes? Try my regular Baked Eggs.

Southwest Baked Eggs – Healthyish Foods

Southwest Baked Eggs

These Southwest Baked Eggs are perfect for brunch with friends or with a few modifications, you can enjoy this recipe as a meal prep item throughout the week. Made from a few simple ingredients, this recipe is a fresh and fun way to enjoy breakfast. Plus, it’s loaded with nutrient rich vegetables and protein, making it a great way to start the day.
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Ingredients

Baked Eggs

  • 12 eggs
  • pinch salt and pepper, season the eggs before baking
  • 3 slices American cheese , or whatever you enjoy most

Toppings

  • ¾ cup black beans, rinsed and drained
  • ¾ cup corn kernels, rinsed and drained
  • ½ cup red onion, diced small
  • salt and pepper, to taste

Other Toppings

  • 1 cup shredded lettuce
  • ¾ cup grape tomatoes, wash and slice in half
  • 1 small avocado, pit and dice
  • 2-4 tablespoons jalapeno, finely diced

Chili Lime Yogurt Dressing

  • ½ cup 0% Greek Yogurt, thicker yogurt may need more warm water
  • 2 tablespoons lime juice, fresh squeezed
  • 2 tablespoons green chilies, canned with juice
  • 2 tablespoons warm water
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • few turns cracked black pepper

Equipment

  • 1 8×5-inch baking dish
  • 1 9×13 inch baking dish

Instructions 

How to Make Southwest Baked Eggs

    Make the Chili Lime Yogurt Dressing

    • Combine 0% Greek yogurt, fresh squeezed lime juice, diced green chilis with the juice, garlic powder, chili powder, cumin, salt, pepper, and warm water. Whisk until well combined. For the green chilies be sure to use the canned version. They are softer than fresh and are packed with a delicious juice. Cover and refrigerate until ready to use.

    Make The Eggs

    • Preheat the oven to 350 degrees. Grab an 8×5-inch baking dish and spray it with olive or avocado oil spray.
    • Add 12 eggs to the baking dish, try not to break the yolks. Season with a pinch of salt and cracked black pepper. Carefully mix using a spatula.
    • Next, add the 8×5-inch baking dish into a larger baking dish. Add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 8×5-inch dish. Be careful to NOT get water in the dish with the eggs. Bake for 40-45 minutes or until the eggs are completely set in the center. Add a few slices of cheese to the top of the eggs once they are almost ready to come out of the oven. Let it melt.

    Make The Corn and Black Bean Mixture

    • While the eggs are baking, combine rinsed and drained black beans, rinsed and drained corn kernels, and diced red onion in a small mixing bowl. Season with salt and black pepper. Toss until well combined.

    Prep the Other Toppings

    • Wash and dry the shredded lettuce. Wash and slice the grape tomatoes. Peel, pit and dice the avocado, and finely dice the jalapeno. Option to remove seeds and veins for less spice.

    Assemble

    • Once the eggs are cooked through and the cheese is melted, remove the dish from the oven. Top with the black bean and corn mixture. Next, layer on the shredded lettuce, sliced tomatoes, diced avocado, and finely diced jalapeno. Finish with a drizzle of the chili lime yogurt dressing and serve.
    • If you want this dish for meal prep throughout the week, then omit the shredded lettuce, diced avocado, and yogurt dressing. Only add these items as you heat each piece of the baked eggs throughout the week. Otherwise, the lettuce will wilt, the avocado will brown, and the Greek yogurt dressing will separate over the course of a week. By adding these ingredients as needed, this dish will stay fresh and flavorful!

    Video

    Nutrition

    Serving: 1serving or 1/6 of the entire dish. Includes bean mixture, toppings and dressing. About two eggs per serving., Calories: 248kcal, Carbohydrates: 16g, Protein: 16g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 328mg, Sodium: 295mg, Potassium: 519mg, Fiber: 6g, Sugar: 4g, Vitamin A: 859IU, Vitamin C: 16mg, Calcium: 89mg, Iron: 3mg