Fresh and Zesty Recipes

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.

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




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

Makes 8-10 servings.