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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☆☆☆☆☆ 0 votes

25 Min
30 Min


  • 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.


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About Mexican Cheese Tomato & Eggs Bake

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