Mexican Egg Bake

Name: Mexican Egg Bake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters Cheddar cheese; 6 6-inchs (6 inch) corn tortillas; 12 eggs; 283 grams enchilada sauce; 296 milliliters sliced fresh mushrooms; 1 green bell pepper, cut into 1 inch long strips; 113 grams diced green chilies, drained; 118 milliliters milk; 237 milliliters Monterey Jack cheese; 59 milliliters chopped red bell pepper; 1 Tbsp vegetable oil

Need a gluten free and vegetarian main course? Mexican Egg Bake could be a great recipe to try. This recipe makes 8 servings with 295 calories, 18g of protein, and 18g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of monterey jack cheese, mushrooms, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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Baking Pan

Oven

Layer tortillas in bottom of pan so that edges overlap.

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Tortilla

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Frying Pan

In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles.

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Green Chili Pepper

Red Pepper

Egg

Milk

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Bowl

Pour egg mixture over tortillas.

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Tortilla

Egg

Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat.

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Egg

Cooking Oil

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Frying Pan

Oven

Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.

Ingredients you will need

Enchilada Sauce

Green Pepper

Mushrooms

Egg

Equipment

Ingredients

Servings:

237milliliters

Cheddar cheese 66-inchs

(6 inch) corn tortillas 12

eggs 283grams

enchilada sauce 296milliliters

sliced fresh mushrooms 1

green bell pepper, cut into 1 inch long strips 113grams

diced green chilies, drained 118milliliters

milk 237milliliters

Monterey Jack cheese 59milliliters

chopped red bell pepper 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.