Mexican Egg Bake

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

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 336 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas.

Step 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.