Recipe by jessica
"This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving."
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1 1/2 pounds
tomatillos, husked and cut in half
1 1/2 cups
chopped fresh cilantro
jalapeno pepper, seeded and minced
1 1/2 teaspoons
green bell pepper, thinly sliced
ground black pepper to taste
1 1/2 cups
shredded Monterey Jack cheese
8 (12 inch)
I saw this recipe and knew it was going to be good. ~NOTE~:I would reccomend using store bought Green Salsa. Its really tricky if you never made it and can come out Really Bitter. I love to make Mexican food and this is a real treat for breakfast with some refried beans. Thanks for the Recipe!!
This recipe sounded very appetizing, until I made it and decided it was quite bland. I love salsa verde and have made many recipes using it before, but this was one I did not particularly enjoy. I spent about 25 minutes chopping veggies and preparing this recipe. However the fnished taste was quite average. The salsa was too tart, and I believe this is because the tomatillos are not boiled but chopped and simmered. THe resulting flavor was tart. My 4 year old did not like it, and I spiced mine up with a store-bought guacamole sauce and sour cream. I won't be making this one again.
I have chickens and a surplus of eggs so I'm always looking for good egg recipes.This is one of the best I've found. I used 8 eggs and 10 egg whites, 2% cheese and no sour cream. My only complaint is it wasn't hot enough for my taste so I'll add more chilis next time. Recommended!
This recipe came out beautifully. The success of this dish depends on the texture of the eggs, so do not overcook them during the initial scramble. Keep them as wet as you can and still hold them together. I served this with the Avocado Salad recipe on this site, using that as a salsa.
Yummy! A really different way to serve eggs.
This recipe is HUGE - so plan to feed a crowd or have LOTS of leftovers... which is not a problem, because this is GREAT! I give it a four only because the salsa was too watery and made the dish dry in spots and runny in others - I recommend leaving out half or all of the water and adding a tablespoon of oil for a thick, chunkier salsa. I also recommend doubling the salsa or at least saving some back to top the dish after cooking with another dab of sour cream. It was so nice to prep this the night before to serve Daddy in bed on Father's Day... add refried beans, fresh fruit, maybe some bunuelos (Mexican fried donut-things) and a PINA COLADA!!
Maybe I did something wrong. Hubby said it was good, but I thought it was too mushy and needed a little some thing else, like maybe more veggies and perhaps beans? I don't know, I doubt I'll attempt this again.
Delicious brunch option but could be spiced up with some chopped sausage. Can be prepared ahead for entertaining. Way more filling than tortillas. I cut the number of filling ingredients in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Wrapped Mexican Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 691
** Calories from Fat: 281
The hard work's over, now celebrate the leftovers.
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