Taos Eggs

Taos Eggs

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8

    • About This Recipe

    “Great breakfast casserole for company. Adapted from the “Creme de Colorado” cookbook.If you don’t have avocados or they are not ripe, you can substitute premade guacamole for the avocados.”

    Ingredients

  • 1garlic clove, minced
  • 1/2 onion, chopped
  • 1/4 cupbutter
  • 1/4 cupflour
  • 2cupsmilk, heated
  • 1 (7ounce) cans chopped green chilies( mild, medium, or hot ( I prefer a mix of medium or hot)
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 10eggs
  • 2 avocados or 7ouncesguacamole
  • 8flour tortillas
  • 3cupsshredded cheddar cheese or 3cups monterey jack cheese or 3cupsMexican blend cheese
  • 1cupsour cream
  • 2 tomatoes, chopped or 2 pico de gallo or 2salsa

    • Directions

  • Preheat oven to 350 degrees.
  • In a large skillet, saute garlic, onion, and butter over high heat.
  • Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
  • Add green chiles, salt, and pepper.Remove from heat and set sauce aside.
  • In a small bowl, mash avocados.
  • In a large skillet, scramble eggs until just set.
  • Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
  • Roll up and place seam side down in 13 x 9 baking dish.
  • Spoon remaining sauce over tortillas.
  • Sprinkle with cheese.
  • Bake 15-20 minutes.
  • Top with sour cream and chopped tomato.

    • Reviews

  • “Just finished eating this for brunch – it really hit the spot!I used prepared guacamole which was yummy.I think homemade guac would be better & in general, guac has more flavor than plain avocaadoes anyway.Another idea was to use a diced poblano sauteed with the onion instead of canned chiles.Dh suggested salsa instead of tomatoes.YUMMY STUFF!!It was perfect after an early morning arctic soccer game, lol. Thanks, Kathy!”

  • “This made a wonderful Sunday Brunch!I did add a pinch of taco seasoning to the white sauce for a leetle zip; and used some diced pickled Jalepenos for the green chiles. Leaves a nice tingle on the taste buds.Not too hot nor bland. Made for Elves Cook-a-Thon in Cooking Photos.”

  • “I made this tonight.I wanted to cut down on the fat content, and substituted 1 cup of chicken stock for 1 cup of milk.I also cut down on the cheese. I thought it was very easy to make. We really enjoyed the dish, and I will make it again.We have an “egg night” every week, but my husband doesn’t like breakfast for dinner.This dish passed his test.”

  • “This sounded really good, and I was looking forward to making it.I have to say it was just kind of “blah” though.With the white sauce and the scrambled eggs and the white tortillas, even the chilies and onions weren’t enough to perk it up.I’m not one usually to skimp on calories, but this dish is LOADED in fat and I can’t say the same for flavor.Glad I tried it–wouldn’t make it again.”

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