Mexican Cheese Tomato & Eggs Bake

Cassie *


This egg bake is great for breakfast, lunch or even dinner. Seasoned just right...Enjoy!

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25 Min
30 Min


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  • 1
    red bell pepper, diced
  • 4 oz
    can, green chiles - drained
  • 1
    onion, diced
  • 3 Tbsp
  • 4 clove
    garlic, minced
  • 1 1/2 tsp
  • 1/2 tsp
  • 1 Tbsp
    corn starch
  • 1 1/2 tsp
    chili powder or more to taste
  • 1 tsp
  • 15 oz
    tomatoes, diced
  • 1 tsp
  • 12
    eggs, lightly beaten
  • 2 c
    pepper jack or mexican cheese - shredded
  • fresh
    or dried chives for garnish

How to Make Mexican Cheese Tomato & Eggs Bake


  1. Preheat oven to 350 degree F.

    Heat the cooking oil in a large skillet. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer.

    Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired.

    Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
  2. In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes.

    Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
  3. Sprinkle evenly with cheese.

    Bake for 25 to 30 minutes.

    Garnish with fresh snipped chives, dried chives, or bacon bits.


Printable Recipe Card

About Mexican Cheese Tomato & Eggs Bake

Main Ingredient: Eggs
Regional Style: Mexican

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