Mexican Egg Bake

Ingredients

• Servings: 8
• 6 (6 inch) corn tortillas
• 12 eggs
• 1/2 cup milk
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1/4 cup chopped red bell pepper
• 1 (4 ounce) can diced green chilies, drained
• 1 tablespoon vegetable oil
• 1 1/4 cups sliced fresh mushrooms
• 1/2 green bell pepper, cut into 1 inch long strips
• 1 (10 ounce) can enchilada sauce

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan. layer tortillas in bottom of pan so that edges overlap.
• in a large bowl, beat together eggs and milk. stir in cheeses, red pepper and green chiles. pour egg mixture over tortillas.
• 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. 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.