Breakfast Enchilada Eggs Recipe

Name: Breakfast Enchilada Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 ounces corn muffin mix; 4 ounces diced green chilies; 1 egg; 1/2 cup water; 1 cup cheddar cheese, shredded; 19 ounces red enchilada sauce; 16 ounces refried beans; 4 eggs (yes more); cilantro (optional); four-cheese Mexican blend cheese, shredded (optional)

Servings: persons

1
Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
2
In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
3
While base is baking, warm beans over medium low heat so that they are easily spreadable.
4
When base is set pour enchilada sauce over top.
5
Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
6
Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
7
Garnish with cilantro and four-cheese Mexican blend cheese if desired.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 1/2 ounces corn muffin mix, 4 ounces diced green chilies, 1 egg, 1/2 cup water, and more.

Yes, Breakfast Enchilada Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Enchilada Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions