Mexican Egg Bake

4.2
(21)
19 Reviews
5 Photos

A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.

Submitted by MOMMYMACHINE
Updated on June 23, 2020
5
5
5
5
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 6 (6 inch) corn tortillas

  • 12 eggs

  • ½ cup milk

  • 1 cup Cheddar cheese

  • 1 cup Monterey Jack cheese

  • ¼ cup chopped red bell pepper

  • 1 (4 ounce) can diced green chilies, drained

  • 1 tablespoon vegetable oil

  • 1 ¼ cups sliced fresh mushrooms

  • ½ green bell pepper, cut into 1 inch long strips

  • 1 (10 ounce) can enchilada sauce

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan so that edges overlap.

  2. In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas.

  3. Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.

34 home cooks made it!

Nutrition Facts (per serving)

336 Calories
23g Fat
14g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 336
% Daily Value *
Total Fat 23g 30%
Saturated Fat 11g 55%
Cholesterol 320mg 107%
Sodium 494mg 21%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 19g 38%
Vitamin C 26mg 29%
Calcium 291mg 22%
Iron 2mg 12%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.