Follow these steps for perfect results
corn tortillas
6 inch
eggs
milk
Cheddar cheese
Monterey Jack cheese
red bell pepper
chopped
diced green chilies
drained
vegetable oil
fresh mushrooms
sliced
green bell pepper
cut into 1 inch long strips
enchilada sauce
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan.
Layer tortillas in the bottom of the pan, overlapping edges to cover the base.
In a large bowl, beat together eggs and milk.
Stir in Cheddar cheese, Monterey Jack cheese, red bell pepper, and drained green chiles.
Pour the egg mixture evenly over the tortillas in the baking pan.
Bake in preheated oven until eggs are set, about 25 to 35 minutes.
While the egg bake is baking, heat vegetable oil in a skillet or frying pan over medium heat.
Add sliced fresh mushrooms and green pepper strips to the skillet.
Sauté the mushrooms and green pepper until tender.
Stir in enchilada sauce and heat until warmed through.
Once the egg bake is done, spoon the enchilada sauce mixture over the baked eggs.
Serve immediately.
Expert advice for the best results
Add cooked sausage or chorizo for extra protein.
Top with sour cream, salsa, and avocado for serving.
Use different types of cheese for varied flavor profiles.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated before baking.
Serve warm in squares, garnished with fresh cilantro and a dollop of sour cream.
Serve with a side of refried beans and rice.
Offer a variety of toppings like salsa, sour cream, and guacamole.
Pairs well with the savory flavors.
Complements the spice and richness.
Discover the story behind this recipe
Adaptation of traditional Mexican flavors for a convenient breakfast casserole.
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