How to Make Mexican Egg Bake - A Step-by-Step Guide

If you’re looking for a delicious and hearty breakfast or brunch dish that’s bursting with flavor, then you’ll love this Mexican Egg Bake! This easy-to-make casserole is a perfect way to spice up your morning routine and impress your family or guests. With layers of eggs, cheese, vegetables, and Mexican-inspired spices, this dish is sure to become a new favorite in your recipe repertoire.

This Mexican Egg Bake is a wonderful option for anyone who enjoys the flavors of a traditional Me...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

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

    336 cal.

    • Total Fat: 23g
    • Saturated Fat: 11g
    • Cholesterol: 320mg
    • Sodium: 494mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 19g
    • Vitamin C: 26mg
    • Calcium: 291mg
    • Iron: 2mg
    • Potassium: 313mg