Recipe by MOMMYMACHINE
"A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce."
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6 (6 inch)
Monterey Jack cheese
chopped red bell pepper
1 (4 ounce) can
diced green chilies, drained
1 1/4 cups
sliced fresh mushrooms
green bell pepper, cut into 1 inch long strips
1 (10 ounce) can
I made this for dinner last night and it was really good. I made a few changes though, so hence only 4 stars. 1- I scaled down the recipe to fit in a 8x8 pan. 2- I added some cumin and S&P to the egg mixture. 3- I made my enchilada sauce mixed with a can of cream of mushroom soup- try it, it's SO good. 4- I used 1/2 onion, 1/2 green pepper, & 1/2 yellow pepper for veggies. 5- Next time, I'll fry the corn tortillas before laying them in the pan.
Overall, this recipe is a really nice mexican dish. Easy, fast, and tasty! Will definitely make again.
Okay. We made it exactly as the recipe stated but for us it just seemed to be missing something. It was super easy to throw together though so it may be a recipe that we will work with and see if it can be jazzed up a bit. Maybe some more cheese and a few other spices with the eggs.
We also used bacon cooked and diced up and used sharp chedder and pepperjack cheese. This was really good, but hubby added some hot sauce to his. Will make again.
This gets 3.5 stars for taste, but because of the ease of preparation, and also the 'uses things I usually have on hand' factor, I give it 4. I added a little ground cumin to the sauce - it was a little bit bland.
This recipe was great, but the cooking time was much different. I'd say about 50-60 mins minimum to get this recipe to brown on top and for the eggs to solidify. Otherwise great recipe.
I love Mexican Eggs!! This really is a tasty dish. I scambled the eggs first with veggies.
I really enjoyed this. I did make a few changes though and layered two lots of tortilla and egg, then had two another layer of tortillas over the top and spread the sauce over that for the last ten minutes. I added the mushrooms to the egg mix rather than the sauce.
This was amazing. Followed the recipe pretty much as it's written. I only used some roasted New Mexico Hatch green chilies. They were HOT - too hot for the kids, but the family raved about it for days after. Simple and easy! Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Egg Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 211
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