This Mexican breakfast skillet recipe is an easy one-pan breakfast made with juicy tomatoes, mushrooms, jalapeños, and perfectly baked eggs. Serve it with warm tortillas or toast to soak up the rich tomato sauce for a simple, flavorful breakfast or weekend brunch.
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Post last updated June 27, 2026.
What Makes This Mexican Egg Skillet So Good?
- Great for breakfast, brunch, or breakfast-for-dinner.
- Everything cooks in one large cast-iron skillet or oven-safe pan.
- Spicy, bold, and healthy too!
- Perfect for lazy Sunday mornings
- Naturally vegetarian and easy to customize with black beans
Ingredient Notes
- Kosher Salt & Freshly Cracked Black Pepper: I always use Morton Kosher Salt and freshly cracked black pepper for the best flavor. If using table salt, use a little less.
- Olive Oil: I like using California Ranch Extra Virgin Olive Oil because it is especially fresh.
- White Onion: Adds a sweet, savory base to the sauce. A yellow onion is an easy substitute.
- Mushrooms: Give the skillet a hearty, savory flavor. Cremini or white button mushrooms both work well.
- Jalapeños: Add the heat. Remove the seeds for a milder skillet, or swap in a poblano pepper for less spice.
- Garlic: Fresh garlic adds the best flavor, but ½ teaspoon garlic powder works in a pinch.
- Fresh Tomatoes: Ripe Roma or vine-ripened tomatoes create a rich sauce. You can also use canned diced tomatoes.
- Eggs: Cook until the egg whites are set and the yolks are as runny or firm as you like.
- Green Onions and Cotija cheese: Sprinkle on top for fresh flavor and color.
How To Make This Mexican Breakfast Skillet Recipe
1. Cook the Vegetables. Heat oil in a large oven-safe cast iron skillet or large skillet over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Stir in the jalapeños and garlic, and cook until fragrant, about 1 minute more.
2. Make the Tomato Sauce. Add the chopped tomatoes and season generously with teaspoon salt. Simmer until the tomatoes break down into a thick sauce, about 20 minutes. Taste and adjust the seasoning if needed.
3. Add the Eggs. Using the back of a spoon, make four wells in the tomato mixture. Crack the raw eggs into the wells, being careful not to break the yolks.
4. Bake. Transfer the skillet to a 425°F oven and bake until the egg whites are set and the egg yolks reach your preferred doneness, about 5 minutes for runny yolks, or a few minutes longer for firmer eggs.
5. Garnish and Serve. Sprinkle with scallions and serve immediately with warm flour tortillas, corn tortillas, tortilla chips, or toast.
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- Add cooked breakfast sausage, spicy sausage, chicken sausage, or Mexican chorizo.
- Stir in black beans or pinto beans
- Add diced bell peppers or poblano peppers with the onions.
- Sprinkle with Mexican cheese blend before baking.
- Garnish with sour cream, favorite hot sauce, or fresh cilantro.
- Add diced avocado
What To Serve With This Mexican Breakfast Skillet
This Mexican breakfast skillet is delicious with crispy breakfast potatoes, or fresh fruit for a simple meal.
I also love serving it with my Salsa de Aguacate, which adds a creamy, fresh finish, or alongside my Ponche Braised Breakfast Sausage for a heartier brunch.
If you’d like even more protein, stir some of my Soy Chorizo into the skillet before baking the eggs or serve it on the side.
If you have extra tomatoes to use up, don’t miss my 100 Best Mexican Recipes for Tomatoes, and for a sweet ending, my Mexican Chocolate Waffle Iron Sandwich makes the perfect brunch dessert.
Storage and Leftovers
Store any leftover tomato mixture in an airtight container in the refrigerator for up to 3 days. If possible, store the eggs separately since they can become rubbery when reheated. Warm the tomato mixture in a skillet over low-medium heat, then add fresh eggs and bake until the whites are set. If you’re reheating leftovers with the eggs already cooked, heat gently just until warmed through to avoid overcooking them.
Leftovers also make a great filling for breakfast burritos or can be served over crispy breakfast potatoes for an easy meal the next morning.
FAQs
You can prepare the tomato mixture ahead of time and refrigerate it in an airtight container for up to 3 days. Reheat the sauce, then add the eggs just before serving.
Absolutely. A can of diced tomatoes works well when fresh tomatoes aren’t in season.
It has similar flavors to huevos rancheros, but instead of serving the eggs over tortillas, everything cooks together in one skillet for an easy one-pan breakfast.
Mexican Breakfast Skillet with Mushrooms
Great any time of day. You can make the tomato sauce a day in advance!
Ingredients
- 3 tablespoons olive oil
- 1/2 white onion , small dice
- 8 ounces mushrooms, quartered
- 3 jalapeños, halved and sliced (seeds removed if you want it less spicy)
- 2 garlic cloves, chopped
- 2 pounds tomatoes, chopped
- 4-6 large eggs
- thinly sliced scallions, for garnish
- kosher salt, to taste
Instructions
- Heat oven to 425°F and arrange rack in the upper third of your oven.
- Heat 3 tablespoons olive oil in a large non-stick, oven-safe frying pan over medium-high heat. Add 1/2 diced onion and 8 ounces quartered mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
- Reduce heat to medium, add 3 sliced jalapeños and 2 chopped garlic cloves and cook 1 minute more. Add 2 pounds chopped tomatoes and season generously with salt. Bring to a heavy simmer and cook until tomatoes have broken down and sauce has thickened, about 20 minutes.
- Remove from heat and taste sauce, adding more salt, if necessary. Make 4-6 wells in the tomato sauce (depending on how many eggs you're using) and crack 1 egg into each well. Transfer pan to the top of the oven and bake until eggs are the desired doneness; about 5 minutes for soft set, or longer if you want the yolks more done. Sprinkle with scallions and serve with toast or warm tortillas.
Notes
- Egg Doneness: Keep a close eye on the oven during the last few minutes. Eggs can go from perfectly runny to hard-boiled very quickly. They will also continue to cook slightly in the hot skillet after being removed from the oven.
- Prep-Ahead Tip: You can make the tomato and mushroom sauce up to 3 days in advance. Store it in an airtight container in the fridge. When ready to eat, simply reheat the sauce in your skillet on the stovetop until simmering, crack the eggs in, and bake as directed.
- Cheese Please: Sprinkle crumbled cotija, queso fresco, or shredded Monterey Jack cheese over the top right when it comes out of the oven.
- Protein Boost: Brown some Mexican chorizo, breakfast sausage, or bacon in the pan before adding the onions and mushrooms.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 186mgSodium: 87mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 10g
Do you keep a pizza stone in your oven at all times? What do you recommend?
Hi Sarah,
I do keep a stone in my oven all the time. I think all sorts of baked goods from cookies to bread bake up better on a hot stone. My husband is a ceramic artist so I use a kiln shelf. If you go that route, make sure to get a brand new one. The chemicals used in ceramics can be toxic.
This sounds delicious – love a good egg dish!
Oh, this is so my comfort food. Remember that random designer guy we used to work with who would do the weird, Second Life-esque, slightly inappropriate mock-ups for our kitchen build-out? Well, I don’t recall his name but he would always lament how he couldn’t get good shakshuka – Israeli baked eggs — anywhere in SF!
Ha! I remember having that conversation with that guy! Too funny!