Mexican Egg Bake Recipe -
Mexican Egg Bake Recipe
  • READY IN 55 mins

Mexican Egg Bake

Recipe by  

"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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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2008

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.

Most Helpful Critical Review
Apr 02, 2006

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.

Sep 30, 2007

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.

Apr 11, 2006

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.

Feb 21, 2006

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.

Feb 03, 2004

I love Mexican Eggs!! This really is a tasty dish. I scambled the eggs first with veggies.

Jul 12, 2010

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.

Dec 30, 2009

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!!


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 320 mg
  • 107%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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