📋 Loaded Mexican Sheet Pan Baked Eggs Recipe

one sheet pan mexican egg on a plate with tortilla toast and sheet pan with more eggs in the background

5 from 5 votes

📋 Loaded Mexican Sheet Pan Baked Eggs Recipe

These Loaded Mexican Sheet Pan Baked Eggs are like eating healthy nachos for breakfast! Baked sheet pan eggs (sunny side up eggs in the oven) are paired with Mexican nacho flavors like salsa, black olive, green onion, jalapeno and low-fat cheese for a quick and easy to make weekday morning breakfast. This breakfast can also be made ahead, as it keeps for a few days in the fridge. For those that like it less spicy, just skip the jalapenos. This recipe is also vegetarian, Weight Watchers friendly, gluten-free and perfect for feeding a crowd!

Course Breakfast, brunch

Cuisine Mexican

Keyword baked eggs, fried eggs in the oven, sheet pan eggs

Special Diet Gluten-free, Vegetarian, weight watchers

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 83kcal

Author Terri Gilson

Equipment

9x13 sheet pan

Ingredients

12 large eggs
3 tablespoon salsa
⅔ cup low- fat cheddar cheese
2-3 tablespoon tamed jalapenos
⅓ cup sliced black olives
2 green onions, chopped
2 tsp water

Garnish (optional)

guacamole (optional)
sour cream (optional)
additional salsa (optional)

Tortilla Toast chips

6 -6 inch tortillas gluten-free

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 425 degrees F/220 degrees C. Prepare a 9X13 cookie sheet pan with non-stick cooking spray.
Carefully crack eggs into the sheet pan. Try to spread them out the best you can, but they will go where they want to go so don't worry! Add 2 tsps of water dribbling between eggs, spreading as evenly as possible.
12 large eggs, 2 teaspoon water
Sprinkle on jalepenos, black olives, salsa, green onion, then shredded cheese, distributing evenly over cracked eggs.
3 tablespoon salsa, 2-3 tablespoon tamed jalapenos, ⅓ cup sliced black olives, 2 green onions, chopped, ⅔ cup low- fat cheddar cheese
Bake eggs for 8-10 minutes for runny yolks. Serve immediately. * If you like the yolks a little firmer, then cook for longer (you will need to keep an eye on it)

guacamole (optional)

Garnish (optional)

Add additional salsa and sour cream if desired.
sour cream (optional), additional salsa (optional)

Tortilla Toast

Bake tortillas for 4-6 minutes (while eggs are baking) until lightly browned. Cool, then cut each tortilla into 6 pieces. Spread with guacamole, if desired.
6 -6 inch tortillas

Notes

**Note: If you use guacamole and sour cream, this will increase the calorie count and the ww points.

*** Note: I found that if I cooked a ½ sheet (6 eggs) it needed less time - only 7-8 minutes.

Expert Recipe Tips:

The "Steam Secret": Dribbling a tiny bit of water between the eggs is a professional kitchen trick. The steam helps the whites set quickly while keeping the yolks liquid and spectacular.
Crack into a Bowl First: If you’re worried about shells or a broken yolk, crack each egg into a small ramekin first before sliding it onto the sheet pan.
Pan Placement: Bake on the middle rack. If the pan is too low, the bottoms of the eggs will brown before the whites are set.
Use a Nylon Knife: To preserve the life of your non-stick sheet pan, always use a nylon or silicone spatula/knife to cut and lift the eggs.
The Half-Batch Rule: If you are only cooking for a few people, use a smaller pan (or half the sheet) and reduce the cook time to 7-8 minutes. The eggs cook much faster when there is more space for the heat to circulate.

Storage:

Store these oven-baked eggs in an airtight container for up to 2 days. These ingredients don't stand up to freezing.

Nutrition