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Mexican Egg Bake

Mexican Egg Bake Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 269
Total Fat 18.7g
Saturated Fat 8.7g
Cholesterol 287mg
Sodium 395mg
Total Carbohydrate 10.9g
Dietary Fiber 1.6g
Sugars 2.1g
Protein 15.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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