Mexican Egg Bake

11 ingredients
4 steps

Ingredients

  • 6 corn tortillas
  • 12 eggs
  • 1/2 c. milk
  • 4 oz. (1 c.) shredded Cheddar cheese
  • 4 oz. (1 c.) shredded Monterey Jack cheese
  • 1/4 c. chopped red bell pepper
  • 4 oz. can diced green chilies, drained
  • 1 Tbsp. oil
  • 1 1/4 c. sliced fresh mushrooms
  • 1/2 medium green bell pepper, cut into 1-inch strips
  • 10 oz. can mild enchilada sauce

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Generously grease a 13 x 9-inch baking dish.
  3. 3
    Warm tortillas as directed on package.
  4. 4
    Arrange in bottom of greased pan, overlapping edge of tortilla.

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