READY IN 55 mins

Mexican Egg Bake

Read Reviews (15)

"A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce." — MOMMYMACHINE

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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.

—Katie_C_S

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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.

—3boysmama

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16 Ratings

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.

—Cooking 101

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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.

—Caroline C

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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!!

—CECIGEE

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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.

—Toph

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Feb 03, 2004

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

—BajaValle

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Jan 05, 2004

this didn't have the flavor I was looking for and in comparison to similar dishes was too eggy tasting.

—GINWOO

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Nutrition

Calories
336 kcal
17%

Carbohydrates
13.6 g
4%

Cholesterol
359 mg
120%

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.

Nutritional Information

Mexican Egg Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 336
Calories from Fat: 211

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 10.9g 54 %
Cholesterol 359mg 120 %
Sodium 494mg 20 %
Potassium 313mg 9 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 2g 8 %
Protein 18.8g 38 %
** Sugars 2.7g
Vitamin A 23 %
Vitamin C 44 %
Calcium 36 %
Iron 22 %
** Thiamin 10 %
Niacin 37 %
Vitamin B6 16 %
Magnesium 14 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.