Eggs Taos
Creamy eggs and green chilies wrapped in tortillas, topped with cheese and sour cream for a flavorful, hearty breakfast or brunch dish perfect for any occasion.
Ingredients
- 1 large clove garlic, minced ⓘ
- 1/2 cup chopped red onion ⓘ
- 1/4 cup butter ⓘ
- 1/4 cup flour ⓘ
- 2 cups heated milk ⓘ
- 7 ounces chopped green chilies ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 10 eggs
- 2 avocados ⓘ
- 8 flour tortillas ⓘ
- 3 cups shredded Monterey Jack cheese ⓘ
- 1 cup sour cream ⓘ
- 2 chopped tomatoes ⓘ
Instructions
- Saute garlic and red onion in butter over high heat.
- Stir in flour and add heated milk, whisking until thickened.
- Add chopped green chilies, salt, and black pepper; remove from heat and set aside.
- Scramble eggs in a skillet and set aside.
- Mash avocados in a small bowl.
- Spoon 2 tablespoons of sauce, 1/8 of the scrambled eggs, and 1/8 of the mashed avocado onto each tortilla.
- Roll up the tortillas and place seam side down in a 9 x 13-inch baking dish.
- Spoon remaining sauce over the rolled tortillas, sprinkle with shredded Monterey Jack cheese.
- Bake at 350°F (175°C) for 15 to 20 minutes until cheese is melted and bubbly.
- Top with sour cream and chopped tomatoes before serving.
Tips & Substitutions
For a creamier sauce, consider adding a splash of cream or using half-and-half instead of milk. If you prefer a spicier kick, try using jalapeños in place of some of the green chilies. Fresh cilantro can also enhance the flavor profile; sprinkle some on top before serving. To speed up prep, use pre-chopped onions or a store-bought salsa verde.
Serving Suggestions
Serve Eggs Taos with a side of refried beans or a fresh salad for a complete meal. Sliced jalapeños or hot sauce can add an extra layer of flavor for those who enjoy spice. These rolls also pair beautifully with sour cream, and you can complement the dish with a side of Mexican Layered Dip or Salad for a festive touch.
Storage & Reheating
To store leftovers, place the dish in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through. Microwaving is also an option; just cover the dish to retain moisture and heat in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs Taos contains roughly 2181 calories, with 33g protein, 289g carbohydrates, and 102g fat. It is an excellent source of iron (107% of the Daily Value), calcium (88% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 recipe ahead of time?
Yes, you can prepare the filling and assemble the tortillas a day in advance. Just cover with plastic wrap and store in the refrigerator. When you're ready to bake, simply add the sauce and cheese and pop it in the oven. This saves time and makes for an easy meal prep.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with shredded cheddar or a cheese blend. For a lighter option, consider using a reduced-fat cheese or even a dairy-free cheese alternative if you're following a vegan diet.
How can I adjust the recipe for fewer servings?
To adjust the recipe for fewer servings, simply halve the ingredients. Use 5 eggs and 4 tortillas, and adjust the sauce and toppings accordingly. This makes it easy to prepare a smaller batch without sacrificing flavor or texture.
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).