Azteca Breakfast Bake

Get your morning started off right with this delightful, flavor-packed dish that features rich enchilada sauce, fluffy eggs and and peppers.
Dish type
Ready in
40 mins


  • 1 Package Azteca® Snack Size Flour Tortillas
  • 4 oz can Diced green chilies, drained
  • 12 Large Eggs
  • 1/2 Cup Milk
  • 1 and 1/4 cup Sliced Fresh Mushrooms
  • 2 cups Cheddar Jack Cheese Blend
  • 1/2 Cup Green Bell Pepper (sliced into strips)
  • 1 Tbsp Vegetable Oil
  • 1/4 cup Red Bell Pepper (chopped)
  • 10oz Can Mild Enchilada Sauce


Prep Time
10 min
Cook Time
30 min
Ready in
40 mins
  1. - Remove tortillas from refrigerator. Heat oven to 350° F.
  2. - Grease 13"x9" baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas.
  3. - In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chilies.
  4. - Pour egg mixture over tortillas.
  5. - Bake for 25-35 minutes or until knife inserted in center comes out clean.
  6. - Meanwhile, in a small saucepan sauté mushrooms and green pepper strips in oil until tender. Add enchilada sauce; heat thoroughly. Serve over egg bake.

Nutritional Information

Serving Size
1 slice
Serving Size1 slice