Mexican Egg Bake
A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
Servings per recipe: 8
Calories per serving: 336
Preparation time: 20m
Total cooking time: 55m
Ingredients:
- 6 (6 inch) corn tortillas
- 12 eggs
- 1/2 cup milk
- 1 cup Cheddar cheese
- 1 cup Monterey Jack cheese
- 1/4 cup chopped red bell pepper
- 1 (4 ounce) can diced green chilies, drained
- 1 tablespoon vegetable oil
- 1 1/4 cups sliced fresh mushrooms
- 1/2 green bell pepper, cut into 1 inch long strips
- 1 (10 ounce) can enchilada sauce
Directions:
- 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.
Nutrion facts:
| Total Fat | 23.4g | 36% |
| Saturated Fat | 11.0g | |
| Cholesterol | 320mg | 107% |
| Sodium | 494mg | 20% |
| Potassium | 313mg | 9% |
| Total Carbohydrates | 13.6g | 4% |
| Dietary Fiber | 2g | 8% |
| Protein | 18.8g | 38% |
| Sugars | 3g | |
| Vitamin A | 1160IU | |
| Vitamin C | 26mg | |
| Calcium | 291mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 40mg | |
| Folate | 50mcg |
