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Baked Eggs and Tortillas In Creamy Tomato Sauce

Dont let the lack of meat fool you. This protein-packed casserole of eggs, tortillas, and a simple tomato sauce is a satisfying meal for the whole family.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Eggs and Tortillas In Creamy Tomato Sauce

Source: Everyday Food, April 2010


  • 2 tablespoons vegetable oil
  • 1 large white onion, diced small
  • Coarse salt and ground pepper
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup half-and-half
  • 8 corn tortillas, cut into 1/2-inch strips
  • 8 large eggs
  • 1/2 cup shredded cheddar (1.5 ounces)


  1. Preheat oven to 400. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.

  2. Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.

Reviews (14)

  • microserfs 27 Jan, 2015

    Also, I wanted to add that I used 2% milk instead of half-and-half, and I believe the serving size is wrong, it makes about 8-10 servings. Great for packing up for lunch the next day!

  • microserfs 27 Jan, 2015

    I have made this recipe twice now and the first time I followed the recipe exactly and it was good but a little bland. Last night I added corn, black beans and more spices and I really like how it turned out! I also added more cheese than the recipe asked, adding it between layers and on top with the eggs. I also used about 4 tortillas instead of 8. It is easy and protein packed!

  • mwuahna 17 Nov, 2013

    If you're halving the recipe, three tortillas is more than enough. Also, if you are cutting the recipe in half, stick with the same amount of cheese.

  • ummmohd75 30 Jul, 2012

    Enter your review...

  • queenzookie 21 May, 2012

    I forgot to add that this is a lot of food for 4 people. Depending on your appetite, I'd say it's more like 6 servings, maybe even 8.

  • queenzookie 21 May, 2012

    I didn't bother making the tomato sauce; I just used sauce from a jar. I baked it in individual au gratin dishes. 14 minutes baking time was perfect for me. This dish is fantastic for breakfast or brunch or a quick dinner. Yum!

  • Yanza 29 Dec, 2011

    I love this recipe! It is one our go to dinners. I use a smaller baking dish and use milk instead of half and half. I don't bother to measure the milk. 15 minutes is usually long enough for the eggs to set. It always turns out great. Yum!

  • mroseb 18 Oct, 2011

    Super delish! I added a can of drained black beans to the sauce while preparing and it was perfect. I cooked the dish for only about fifteen minutes and the eggs were set.

  • Emelote 4 May, 2011

    This is one of my favorite meatless dishes. I like making this is smaller baking dishes for individual servings. I omit the crushed red pepper flakes and add dill to the sauce.

  • nancyfmccune 6 Dec, 2010

    This has potential for variation. I used fire roasted tomatoes and liked that but I want to try it again using a good tomatilo salsa. The sauce needs to be the consisteny of thick pasta sauce so next time I would omit the flour (adds yucky taste) and just reduce the sauce till it's thick enough. Agree that 8 tortillas is too many, maybe 6 would suffice. Might try some black beans next time too and cilantro on top for serving really made this delicious. Make an indentation for eggs they run.

  • kayeorama 26 Sep, 2010

    While it's the tomatoes sauce that makes this recipe what it is, you could puree a squash type vegetable, zucchini would be my choice, to the same consistency as crushed tomatoes as a substitute, and add the half and half to that. It does need to be thick and bubbling when you break the eggs on top so they will stay on top of the sauce; then add the cheese

  • josien 25 Sep, 2010

    / It sounds great, i'll try it tomorrow. do you eat any thing with this or just this?
    To LoveRiot: you could try carrot mashed (for instance babyfood pots) and ad herbs for flavor. Or paprikacoulis these are grilled paprika mixt with bouillon and water. and mached to make a sauce. GOOD LUCK

  • LoveRiot 23 Sep, 2010

    This sounds so good, but I can't eat tomatoes due to medical issue. Any ideas on what else I could substitute. I'd appreciate your input.

  • vertigoxcured 23 Sep, 2010

    im not big on mixing foods like this but i made this and it was WONDERFUL! i decided to make it with scrambled eggs instead of "over easy". also 8 tortillas was too many for me. 4 was MORE than plenty!

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