Mexican Egg Bake
A hearty Mexican-inspired egg bake layered with tortillas, cheeses, and peppers, perfect for brunch or family breakfast with bold flavors and comforting textures.
Ingredients
- 6 corn tortillas ⓘ
- 12 eggs ⓘ
- 1/2 cup milk ⓘ
- 4 oz shredded Cheddar cheese ⓘ
- 4 oz shredded Monterey Jack cheese ⓘ
- 1/4 cup chopped red bell pepper ⓘ
- 4 oz can diced green chilies, drained
- 1 tablespoon oil ⓘ
- 1 1/4 cups sliced fresh mushrooms ⓘ
- 1/2 medium green bell pepper, cut into 1-inch strips ⓘ
- 10 oz can mild enchilada sauce ⓘ
Instructions
- Heat oven to 350°F (175°C).
- Generously grease a 13 x 9-inch baking dish.
- Warm tortillas as directed on the package.
- Arrange the tortillas in the bottom of the greased pan, overlapping the edges.
- In a mixing bowl, whisk together eggs, milk, and seasonings if desired.
- Pour the egg mixture evenly over the tortillas in the dish.
- Sprinkle shredded Cheddar and Monterey Jack cheeses over the egg mixture.
- Add chopped red bell pepper, drained green chilies, sliced mushrooms, and green bell pepper strips evenly over the top.
- Pour enchilada sauce over the layered ingredients.
- Bake in the preheated oven for about 35 minutes, or until the eggs are set and the top is bubbly.
- Remove from oven and let sit for a few minutes before serving.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using spicy enchilada sauce. You can substitute the tortillas with whole wheat or gluten-free options for healthier alternatives. If you're short on time, pre-chopped vegetables or frozen mixed peppers can save prep time. This dish can easily be customized to include your favorite vegetables or leftover meats.
Serving Suggestions
Serve this Mexican Egg Bake with a side of fresh salsa or guacamole for an added burst of flavor. It pairs beautifully with Momma'S Mexican Cream Cheese Dip for a complete meal. Consider adding a light salad or some fresh fruit on the side to balance out the richness. This dish is perfect for brunch or a hearty breakfast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave on medium power for 1-2 minutes, or until heated through. You can also reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Egg Bake contains roughly 909 calories, with 8g protein, 38g carbohydrates, and 83g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 675mg per serving (29% 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 Mexican Egg Bake the night before. Assemble the layers, cover tightly with foil, and refrigerate. Bake it in the morning for a quick and delicious breakfast option. Just remember to add a few extra minutes to the baking time since it will be cold from the fridge.
Can I freeze this egg bake?
Absolutely! After baking, let it cool completely, then slice it into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or oven.
What can I add to this recipe to make it more filling?
To make this Mexican Egg Bake more filling, consider adding cooked sausage, chorizo, or beans for protein. You can also layer in some cooked quinoa or brown rice for added texture and heartiness. These additions not only enhance the flavor but also help turn this dish into a complete meal.
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).