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Add a little zest to your breakfast with green chiles, corn tortillas and melted cheese. This baked egg dish is made quick and easy in less than 3 minutes—and it’s under 200 calories.

Incredible Baked Eggs

I’ve started a new job and with it comes a 30-45-minute commute. I am not a morning person, so getting up early to prepare a healthy breakfast first thing in the morning is not on my agenda. Instead, I’ve been experimenting with ways to make quick microwave breakfasts packed full of protein and flavor.

I have these great little Le Creuset Mini Cocottes that are so cute and the perfect-sized baking dish for breakfast on the go. They’re microwave and oven-safe. I’ve been using them almost every day to make individual bread pudding, Croque Madame and now these egg stacks.

If you don’t have mini cocottes, you can use regular 7-oz. ramekins instead, but you’ll need to cover the ramekin with a plate when it’s in the microwave because eggs love to explode.

I tried this recipe 6 different ways because I wanted runny yolks and firm egg whites, but you know what…it didn’t need a runny yolk. The green chiles, corn tortillas and wonderfully melted cheese give this dish enough zest and goodness.

What makes this Zestuous breakfast even better is that you can prepare these egg cups in advance and pop them in the microwave when it’s time to eat. It’s also great for special occasions where you’re entertaining company because, if your guests are anything like mine, they never all wake up at the same time. Just prepare the mini cocottes in advance and everyone can heat their own when they’re hungry.

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Green Chile Baked Eggs

Servings: 4 egg stacks

Ingredients 

  • 12 Yellow corn tortillas
  • Pam cooking spray
  • 4 oz Can chopped green chiles
  • 4 Eggs
  • 1 Tomato
  • 4 slices Sargento Ultra-thin colby jack cheese
  • Salt
  • Pepper
  • Cumin

Instructions 

  • Prep: Cut each tortilla into a 3-inch round using a cookie cutter or cup. 
  • Spray: Grease the cocotte or ramekin with Pam. Add a tortilla round and spray again.
  • Layer: Add one tablespoon of green chiles, place a tortilla round on top and spray with Pam again.
  • Layer: Place an egg, then another tortilla round on top. Spray with Pam again.
  • Layer: Add a tomato slice then a slice of cheese on top.
  • Cook: Cover and microwave for 1 minute and 15 seconds. 
  • Plate: Run a rubber spatula or spoon around the edges of the egg stack and transfer it onto a plate.
  • Season: Add salt, pepper and ground cumin to taste.

Nutrition

Calories: 350kcalCarbohydrates: 37gProtein: 17gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 190mgSodium: 380mgPotassium: 289mgFiber: 5gSugar: 1gVitamin A: 609IUVitamin C: 11mgCalcium: 291mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

Ingredients for a Southwestern breakfast stack

  • Yellow corn tortillas. I love the color and texture of these, but you can use flour tortillas here too. 
  • Pam cooking spray
  • Diced green chiles. You can find these in the canned veggies aisle or chop fresh ones. 
  • Large eggs
  • Tomato
  • Colby jack cheese. I keep Sargento Ultra Thin slices on hand for this recipe.
  • Salt
  • Black pepper
  • Cumin

Substitutions: There are so many pepper options to choose from. You can use spicy or mild green chiles, hatch green chiles, chile rellenos or even chopped poblano peppers. Feel free to use different kinds of cheese too, sharp cheddar, Monterey jack cheese or pepper jack cheese would all be delicious here. 

See the full recipe card for servings and a full list of ingredients.

How to make mini egg breakfast casseroles

  1. PREP: Cut each tortilla into a 3-inch round using a cookie cutter or cup. 
  2. SPRAY: Grease the cocotte or ramekin with Pam. Add a tortilla round and spray again.
  3. LAYER: Add one tablespoon of green chiles, place a tortilla round on top and spray with Pam again.
  1. LAYER: Place an egg, then another tortilla round on top. Spray with Pam again.
  1. LAYER: Add a tomato slice then a slice of cheese on top.
  1. COOK: Cover and microwave for 1 minute and 15 seconds. 
  1. PLATE: Run a rubber spatula or spoon around the edges of the egg stack and transfer it onto a plate.
  2. SEASON: Add salt, pepper and ground cumin to taste. 

✔️ PRO TIP

To build flavor, sprinkle a little seasoning on each layer.

How to serve baked eggs

Like I said, I love to keep these on hand for those mornings I’m rushing out the door, but they’re also perfect centerpieces for a weekend brunch. Set out one ramekin per guest and fill your table with toppings like sour cream, hot sauce, red onion and pre-shredded cheese. Serve alongside Mexican rice and refried beans for your next brunch and watch as your friends fall in love with your cooking.

Storage

Store these in an airtight container in the fridge and they’ll keep for several days. You can also take them out of their dish, wrap them with plastic wrap or place them in a freezer bag and keep them for weeks to pop in the microwave whenever you need a quick bite. 

Frequently Asked Questions

Can I make these in the oven? 

Absolutely, instead of microwaving, you can cook these at 350 degrees F until the eggs are cooked to your desired texture. You can serve immediately or save them for later. 

Are green chiles spicy? 

They range in spiciness depending on the type. Look for canned mild green chiles if you’re looking for something with tons of flavor but not as much heat. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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5 Comments

  1. Thanks so much for your wonderful recipes! I am just starting to learn how to cook, hopefully cook healthy, and I love your site. I’d just like to ask, what could be a good alternative to chilles? I’m not very tolerant of spicy food but I do want that “kick” in flavor.

    1. You’re so welcome Ira. You can buy mild green chiles in the can, but if you think that still might be too much heat, try roasted red peppers. They come in a jar near the pickles. They would still give you nice bold flavor without the heat.

      1. Thank you! I read your reply just when I was at the grocery and found the roasted red peppers just where you said they would be. I was amazed and thankful they were there in a regular supermarket since it’s not always easy to find those kinds of things here in the Philippines. I really appreciate all the help! Keep on writing!

  2. These are a perfect idea for breakfast. I think I have just found a great breakfast menu! Thanks for sharing. I’m sharing this the girls at work!