Mexican Egg Bake

Mexican Egg Bake

15 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (15)

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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.

Cooking 101

Cooking 101

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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 359 mg
  • 120%
  • Sodium
  • 494 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Ham and Egg Breakfast Bake


next recipe:

Ham and Cheese Egg Bake