MEXICAN EGG DISHES RECIPES

MEXICAN EGG BAKE RECIPE | ALLRECIPES

Mexican Egg Bake Recipe | Allrecipes 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 Breakfast and Brunch Eggs

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 11

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, CarbohydrateContent 13.6 g, CholesterolContent 320.4 mg, FatContent 23.4 g, FiberContent 2 g, ProteinContent 18.8 g, SaturatedFatContent 10.9 g, SodiumContent 493.6 mg, SugarContent 2.7 g

MEXICAN EGGS RECIPE - FOOD.COM

Mexican Eggs Recipe - Food.com image

Make and share this Mexican Eggs recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3-6 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bacon, diced
1 onion, minced
2 cloves garlic, minced
1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can plum tomatoes, broken up (drained)
2 tablespoons chopped fresh green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 eggs
1 1/2 cups monterey jack cheese, cubed
1/4 cup chopped fresh cilantro
guacamole
flour tortilla

Steps:

In a 10-inch frying pan, cook bacon until crisp.
Remove from pan with slotted spoon and drain.
Add onion and garlic to bacon drippings in the pan.
Cook until onion is soft.
Stir in tomatoes, chilies, salt, and oregano.
Bring to a boil, stirring constantly.
Continue boiling until sauce thickens, about 15 minutes.
Reduce heat to low.
Crack eggs and slowly slip into sauce, one at a time.
Sprinkle cheese and bacon over the top.
Cover and simmer until eggs are set, about 5 to 7 minutes.
Sprinkle with the cilantro.
Serve with guacamole and warmed tortillas on the side of the plate, if desired.
Note: The sauce can be prepared a day in advance.
Reheat and slip the eggs in just before serving.

Nutrition Facts : Calories 592.1, FatContent 41.3, SaturatedFatContent 18.5, CholesterolContent 493.8, SodiumContent 1715.8, CarbohydrateContent 24.1, FiberContent 3.6, SugarContent 15.6, ProteinContent 33.1

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MEXICAN EGG CASSEROLE RECIPE: HOW TO MAKE IT

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
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Total Time 60 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 421 calories per serving

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MEXICAN EGG CASSEROLE RECIPE - FOOD.COM

Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish.
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