Baked Eggs with Salsa Recipe from


I’ve been trying to be much better about having breakfast ready for my husband by the time he’s up, showered, dressed and ready for work in the mornings. I feel certain June Cleaver never just rolled over when her husband got up in the mornings headed off to his office for work, thinking that Ward could find himself some cereal or oatmeal or just a cup of coffee on his way out the door. Now, maybe when she was sick, but I feel certain she would have had to have been on her death bed before she would have done that.

And then there is my Grandmother. She was up before the sun every single morning making breakfast, pulling out my Granddaddy’s clothes for the day, preparing his lunch to take with him to work and making a huge, country style breakfast.

I feel absolutely useless in comparison.

To make myself feel a little bit better, I keep thinking of quick and easy breakfasts that I can pull together in a jiffy that get me just a touch closer to June-status. These baked eggs sure do put me closer and I can actually throw them together before I’ve gotten all the sleepies out of my eyes. Truth be told, I’ve even prepped them the night before so that all I have to do is place them in the oven to bake when I first get up in the morning. That shaves about 5 minutes out of the preparation time, which equals one hit of the snooze button.

Which brings me to this question. Did June wear her pearls at breakfast, too? If so, I’ve seriously got to get a better alarm clock.

Here’s the recipe for these Baked Eggs with Salsa. They certainly aren’t the fanciest breakfast you’ll ever make, but they are easy, filling, and definitely tide you over until lunch time.


Baked Eggs with Salsa Recipe

Baked Eggs with Salsa. These Baked Eggs with Salsa are quick and easy to prepare for busy weekday morning as well as weekends.

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Calories: 120kcal
Author: Robyn Stone | Add a Pinch


  • 4 eggs
  • 1/2 cup Monterrey Jack cheese
  • 1/4 cup salsa
  • salt and pepper
  • parsley optional


  • Preheat oven to 350 degrees. Crack one egg into each baking dish. Divide cheese among baking dishes and sprinkle on top of egg. Place baking dishes onto a baking sheet and place into the oven. Bake for 15-20 minutes until the egg is set according to your preference.
  • Remove from the oven and top each with a teaspoon of salsa, salt and pepper and parsley, if desired.
  • Serve warm.

Nutrition Information

Calories: 120kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 176mg | Sodium: 253mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 0.3mg | Calcium: 135mg | Iron: 0.9mg
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Enjoy and Happy Monday!


If you enjoy this recipe, you may enjoy these recipes from around the web:

Baked Eggs and Potatoes from Reluctant Entertainer

Baked Eggs in Avocado Cups from Add a Pinch

Bean and Cheese Egg Bake from She Wears Many Hats

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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7 Comments Leave a comment or review

  1. June had nothing else to do but put on her heels and pearls! Not exactly a reflection of what real wives and mothers do. Thanks for a great breakfast idea.

  2. June wore her pearls ALL the time. I am going to get me a string of pearls so I can feel more “June”-like in the kitchen. LOL

  3. I also try to feed the hubs some eggs before he heads to work. We used to do the cheese & salsa pretty regularly — until, that is, I started scrambling them to cook in coconut oil & top with a sprinkle of garlic salt & large dash of sriracha!

    Yeah, I don’t know how my mom did it, either… She fed our family of 6 breakfast every day while readying lunches for us all. (Along with getting dressed to go to school, ’cause she taught kindergarten all day where my daddy was the principal!)

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