MEXICAN EGG BAKE

Mexican Egg Bake image

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

Provided by MOMMYMACHINE

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 55m

Yield 8

Number Of Ingredients 11

Previous Next

Ingredients

6 (6 inch) corn tortillas
12 eggs
½ cup milk
1 cup Cheddar cheese
1 cup Monterey Jack cheese
¼ cup chopped red bell pepper
1 (4 ounce) can diced green chilies, drained
1 tablespoon vegetable oil
1 ¼ cups sliced fresh mushrooms
½ green bell pepper, cut into 1 inch long strips
1 (10 ounce) can enchilada sauce

Steps:

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.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 13.6 g, Cholesterol 320.4 mg, Fat 23.4 g, Fiber 2 g, Protein 18.8 g, SaturatedFat 10.9 g, Sodium 493.6 mg, Sugar 2.7 g