Enchilada Eggs Recipe

Spice up your breakfast with these Enchilada Eggs! This vibrant open-faced Mexican omelet is bursting with flavor and color. Cooked in a skillet and served directly from the pan for a fun, casual presentation (pro-tip: use a heat-resistant surface!). The cheesy, saucy goodness makes for a quick, satisfying, and impressive meal that's perfect for brunch or a weeknight dinner.

Prep Time 10 mins
Cook Time 35 mins
Calories 135.7 kcal
Protein 7g
Rating 5.0 (8 Reviews)
Enchilada Eggs 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchilada Eggs

  • Egg Beaters Egg Substitute
  • 1/2 cup frozen corn (thawed)
  • Green Chilies
  • 1 tablespoon olive oil
  • Green Onions
  • 1 clove minced garlic
  • Red Enchilada Sauce
  • Baked Corn Tortilla Chips
  • 2% Mexican Cheese Blend

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How to Make Enchilada Eggs

  1. Whisk together 6 large egg beaters, 1/2 cup frozen corn (thawed), and 1/4 cup chopped canned green chiles in a large bowl until well combined.
  2. Heat 1 tablespoon of olive oil in an 11-inch nonstick skillet over medium heat.
  3. Add 2 tablespoons chopped white parts of green onions and 1 clove minced garlic. Cook, stirring frequently, for 3-4 minutes, until the onions are softened.
  4. Pour the egg mixture into the skillet and gently stir to combine.
  5. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the eggs are set on top and the bottom is lightly browned.
  6. Top evenly with 1/2 cup enchilada sauce, 1/4 cup crushed tortilla chips, 1/2 cup shredded cheddar cheese, and 2 tablespoons chopped green parts of green onions.
  7. Cover and cook for another 1-2 minutes, or until the cheese is melted and bubbly.
  8. Uncover and let the Enchilada Eggs rest for 3-5 minutes to allow the eggs to set completely.
  9. Carefully cut into wedges and serve immediately from the skillet. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

25g

Fat

3g

Carbs

7g