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Mexican egg bake

Soft flour tortillas serve as the crust for this spicy egg casserole. It's a great weekend breakfast or easy weeknight dinner.

Cook 45 min. | Servings 8

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Mexican egg bake


6 Azteca® Flour Tortillas

1 (4 oz.) can diced green chiles, drained

12 eggs

1/2 cup milk

1 1/4 cups sliced fresh mushrooms

2 cups (8 oz.) shredded Cheddar & Monterey Jack cheese blend

1/2 cup green bell pepper strips

1 tablespoon oil

1/4 cup chopped red bell pepper

1 (10 oz.) can mild enchilada sauce

1/4 cup of onions


  1. Remove tortillas from refrigerator.
  2. Heat oven to 350° F.
  3. Grease 13″x9″ baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas.
  4. In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chiles.
  5. Pour egg mixture over tortillas. Bake for 25-35 minutes or until knife inserted in center comes out clean.
  6. Meanwhile, in a small saucepan sauté mushrooms, onion and green pepper strips in oil until tender.
  7. Add enchilada sauce; heat thoroughly.
  8. Serve over egg bake.
  9. Makes 8-10 servings.

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