Description
Flavor-Packed Enchilada Baked Eggs are a must-try!
Ingredients
Scale
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (red and green)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Sliced avocado for serving (optional)
- Pork rinds or celery sticks for dipping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
- In a large skillet over medium heat, add the diced onion and bell peppers. Sauté for about 5 minutes until they are softened.
- Stir in the diced tomatoes, taco seasoning, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.
- In a large mixing bowl, whisk together the eggs and heavy cream until well combined.
- Add the sautéed vegetable mixture to the egg mixture and stir in half of the shredded cheddar cheese and the chopped cilantro.
- Pour the egg mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Let cool for a few minutes before slicing into squares. Serve warm with sliced avocado and pork rinds or celery sticks on the side.
Notes
- For a spicier kick, add diced jalapeños to the vegetable mixture.
- Substitute the cheddar cheese with pepper jack or a dairy-free cheese alternative for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 600mg
Keywords: Flavor-Packed Enchilada Baked Eggs, baked eggs, enchilada eggs, breakfast recipe