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Mexican Egg Bake

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.458
Energy (kCal)1178.3151
Carbohydrates (g)33.5199
Total fats (g)77.7874
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 35 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan so that edges overlap. | 2. In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas. | 3. Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 6 - - - -
    egg 12 858.0 4.32 75.36 57.06
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cheddar cheese 1 cup - - - -
    monterey jack cheese 1 cup - - - -
    red bell pepper 1/4 cup chopped - - - -
    green chilies 1 can diced drained 43.7631 9.5862 1.5004 0.5627
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    mushroom 1 1/4 cups sliced - - - -
    green bell pepper 1/2 cut - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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