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Wrapped Mexican Eggs

Wrapped Mexican Eggs

jessica

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 448 mg
  • 149%
  • Sodium:
  • 1739 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BajaValle
15

BajaValle

2/9/2004

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!!

Genie
12

Genie

2/9/2004

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!

DICKSIELEE
11

DICKSIELEE

4/11/2004

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.

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