Mexican Egg Bake

Mexican Egg Bake

Breakfast and Brunch Eggs

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


  • 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


  • 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