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

Mexican Egg Bake is a Mexican main course. One portion of this dish contains about 18g of protein, 18g of fat, and a total of 297 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have bell pepper, corn tortillas, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Mexican Hash Egg Bake, Mexican Egg Bake with Spinach, Black Beans and Cheese, and Blackberry Egg Bake – Keto Egg Bake.

Instructions

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

Equipment you will use

Baking Pan

Oven

Layer tortillas in bottom of pan so that edges overlap.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

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

Ingredients you will need

Green Chili Pepper

Red Pepper

Egg

Milk

Equipment you will use

Bowl

Pour egg mixture over tortillas.

Ingredients you will need

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.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

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

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.