Eggs Mexicana
Eggs Mexicana is a flavorful, cheesy breakfast casserole with peppers, olives, and salsa, perfect for brunch or family gatherings seeking spicy and savory flavors.
Ingredients
Instructions
- Scramble eggs with milk, chopped bell pepper, chopped green onions, and sliced green olives.
- Mix the scrambled eggs with crushed tortilla chips, grated Cheddar cheese, and chili salsa until well blended.
- Pour the mixture into a greased 9 x 13-inch baking dish.
- Bake at 350°F (175°C) for 30 minutes.
- Top with a pint of sour cream.
- Return to the oven to warm before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream directly into the egg mixture before baking. If you want to reduce fat, substitute part of the Cheddar cheese with a lower-fat cheese or use a blend of cheeses. You can also swap the green olives with diced jalapeños for added heat. This recipe is versatile, allowing you to incorporate other vegetables like spinach or mushrooms for added nutrition.
Serving Suggestions
This dish pairs beautifully with a side of fresh salsa or guacamole for a complete meal. Serve it alongside a light salad or some fruit for a refreshing contrast. For a more substantial breakfast, consider serving with Stacked Tortillas or a slice of crusty bread. Garnish with additional green onions or cilantro for a burst of freshness.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes, ensuring they are heated evenly to preserve the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs Mexicana contains roughly 923 calories, with 43g protein, 52g carbohydrates, and 60g fat. It is an excellent source of calcium (100% of the Daily Value), protein (86% of the Daily Value), and vitamin A (67% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1449mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the egg mixture and assemble the dish a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in a preheated oven to ensure even cooking.
Can I use egg substitutes in this recipe?
Absolutely! Egg substitutes like flax eggs or commercial egg replacers work well. For every egg, substitute with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth, adjusting the milk accordingly to maintain the right consistency.
What can I serve with Eggs Mexicana?
This dish goes well with a variety of sides. Consider serving it with a refreshing fruit salad, some avocado slices, or crispy hash browns. For a heartier option, pair with breakfast sausage or bacon. You might also enjoy a side of Low-Fat Chile Rellenos Casserole for a satisfying brunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).