Baked Spanish Eggs

Baked Spanish Eggs

Pamper your morning with this delicious breakfast. The layers of savory goodness will make you want to make this recipe at any time of the day besides just mornings. At Kathey Jo’s Kitchen, this recipe is definitely one that gets recycled over and over. We guarantee that the moment you make this once for you and your loved ones, it will become a go to meal!

To accelerate the time you take, make sure to preheat the oven to 350 degrees pretty early on. It won’t take too long prepping the veggies, and you can even prep them the night before! Remember, this recipe will feed 3-5 people, so you can always double the ingredients accordingly. After you have your ingredients nicely diced up and chopped, you’ll want to sauté them over moderate heat before incorporating them into the eggs.

Once you are ready to bake, put your timer for 25-30 minutes. Depending on how much I make, it can take more time. It’s important to be checking on it once the 25-minute mark hits. A good way to know it’s ready is when the eggs are set. Not only does this recipe incorporate layers and layers of flavors, but it’s super easy to make!


  • 3 Corn tortillas, cut into 1-inch squares
  • 2 tablespoon Olive oil
  • 2 med Onions, quartered and thinly sliced 2 Cloves garlic, minced
  • 1 med Green pepper, diced
  • 2 med Tomatoes, diced
  • 6 Eggs, beaten
  • 3 tablespoon Low-fat milk
  • 1 oz Can mild green chilies, chopped
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
  • 2 To 3 tb minced fresh cilantro or parsley
  • Salt and ground pepper (to taste)


  1. Preheat the oven to 350 degrees.
  2. Heat a large skillet.
  3. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp.
  4. Transfer to a plate to cool.
  5. Heat the oil in the same skillet.
  6. Add the onions and sauté over moderate heat until translucent.
  7. Add the garlic and pepper and sauté until the onion turns golden and the peppers soften.
  8. Add the tomatoes and sauté for another 2 to 3 minutes, just until they soften a bit.
  9. Combine the beaten eggs with the milk in a mixing bowl.
  10. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.
  11. Oil two 9-inch pie tins and divide the mixture among them.
  12. Bake for 25 to 30 minutes, or until set and golden on top.