Wrapped Mexican Eggs Recipe - Allrecipes.com
Wrapped Mexican Eggs Recipe

Wrapped Mexican Eggs

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
  3. Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
  4. In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
  5. Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
  6. Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
  7. Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

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!!

Most Helpful Critical Review
Feb 25, 2005

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.


24 Ratings

Feb 09, 2004

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!

Apr 11, 2004

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.

Aug 20, 2003

Yummy! A really different way to serve eggs.

Jun 19, 2007

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!!

Jul 27, 2005

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.

May 07, 2009

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 73.6 g
  • 24%
  • Cholesterol
  • 397 mg
  • 132%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1739 mg
  • 70%

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

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Authentic Mexican Breakfast Tacos

Spiced chorizo and scrambled eggs make the best breakfast tacos.

Hash Brown and Egg Casserole

This hearty casserole is meaty, cheesy, and so delicious.

Chef John's Summer Scrambled Eggs

Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States