Taos Eggs Recipe

Name: Taos Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 2 cloves minced garlic; 1/2 cup chopped onion; 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups warm milk; 4 ounces chopped green chiles; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 8 large eggs; 2 ripe avocados, mashed; 8 small flour tortillas; 1 cup shredded cheddar cheese; Sour cream, for garnish; Chopped tomatoes, for garnish

Impress your guests with this Southwestern-inspired Taos Eggs Casserole! Adapted from the renowned "Creme de Colorado" cookbook, this hearty breakfast bake features fluffy scrambled eggs, creamy green chile sauce, and rich avocado, all nestled in warm tortillas. Perfect for brunch or a special breakfast, this recipe is easily customizable – substitute pre-made guacamole if avocados aren't ripe. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 45 mins

Calories 612.8 kcal

Protein 51g

Rating 4.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Taos Eggs

2 cloves minced garlic
1/2 cup chopped onion
2 tablespoons butter
1/4 cup all-purpose flour
2 cups warm milk
4 ounces chopped green chiles
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
8 large eggs
2 ripe avocados, mashed
8 small flour tortillas
1 cup shredded cheddar cheese
Sour cream, for garnish
Chopped tomatoes, for garnish

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How to Make Taos Eggs

Preheat oven to 350°F (175°C).
In a large skillet, sauté 2 cloves minced garlic, 1/2 cup chopped onion, and 2 tablespoons butter over medium heat until softened (about 5 minutes).
Gradually whisk in 1/4 cup all-purpose flour until smooth.
Slowly whisk in 2 cups heated milk until the sauce thickens (about 5 minutes).
Stir in 4 ounces chopped green chiles, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Remove from heat and set the sauce aside.
In a medium bowl, mash 2 ripe avocados with a fork.
In a large skillet, scramble 8 large eggs until just set. Season with salt and pepper to taste.
Lay out 8 small flour tortillas.
Spoon 2 tablespoons of the green chile sauce onto each tortilla, followed by 1/8 of the scrambled eggs and 1/8 of the mashed avocado.
Roll up each tortilla tightly and place seam-side down in a greased 13x9 inch baking dish.
Pour the remaining green chile sauce evenly over the rolled tortillas.
Sprinkle 1 cup shredded cheddar cheese over the top.
Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
Garnish with sour cream and chopped tomatoes before serving.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

19g

Fat

104g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Casseroles Eggs Dairy Vegetables American Southwestern United States Tex Mex Oven Vegetarian Cheese Eggs Dietary Spicy Low Carb Low In Something Brunch Taste Mood Equipment Presentation Served Hot