cheesy baked eggs in tomato cream sauce
Print

Cheesy Baked Eggs in Tomato Cream Sauce

These Cheesy Baked Eggs in Tomato Cream Sauce make the perfect meal whether its breakfast, lunch or dinner! Creamy cheese, tangy tomato and delicious eggs, it's full of comfort and nutrition.
Course Main Course
Cuisine American
Servings 6
Author Chellie Schmitz

Ingredients

  • 2 tbsp Olive Oil
  • 1 onion, diced
  • salt & pepper to taste
  • 3 garlic cloves minced
  • 1 tbsp all purpose flour
  • 1 28 oz can crushed tomatoes
  • 1/2 cup half and half
  • 8 corn tortillas sliced in 1/2 inch strips
  • 8 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup crumbled goat cheese

Instructions

  • 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 seconds.
  • Add flour and stir to coat.
  • Pour in tomatoes, scraping up browned bits.
  • Cook until tomato sauce is thickened and bubbling, 2-3 minutes.
  • Stir in half and half and remove from heat.
  • Spread 1 cup tomato sauce in a 9x13 inch baking dish.
  • Place tortilla strips in an even layer over the sauce.
  • Spread the remaining sauce over the tortillas.
  • Break eggs over the top and sprinkle with cheese.
  • Bake until sauce is bubbling and egg whites are set, about 25 minutes.

Notes

The cooking time varies on your preference of how set you like your eggs to be. If you like them firm, 25 minutes will be good.  But if you like them more medium or soft, cook for a little less time.