Enchilada Egg Bake

35 12 servings, 1/12 recipe (144 g) each
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(1) 1 Review
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12 servings, 1/12 recipe (144 g) each

Eggs and hot dogs? It all makes sense when you take one bite of this crowd-pleasing Enchilada Egg Bake made with eggs, hot dogs and cheese.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Microwave cream cheese product in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
  • Cook hot dogs in large nonstick skillet on medium heat 4 to 5 min. or until heated through, stirring frequently. Add cream cheese mixture; cook 2 min. or until eggs begin to set, stirring occasionally. Stir in half the shredded cheese.
  • Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down centre of each tortilla; roll up. Place, seam sides down, over sauce in dish; top with remaining sauce and shredded cheese.
  • Bake 20 min. or until enchiladas are heated through and cheese is melted.

Serving Suggestion

For a delightful brunch idea, serve this Enchilada Egg Bake with a seasonal fruit salad.

Special Extra

Top with thinly sliced jalapeño peppers before serving.


  • 12 servings, 1/12 recipe (144 g) each

Nutritional Information

Serving Size 12 servings, 1/12 recipe (144 g) each
Calories 260
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 215mg
Sodium 570mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 3g
Protein 12g
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • raghavRB |

    Good Recipe..