Mexican Egg Strata

The other morning we were discussing our favorite egg recipes and I mentioned that I recently cooked a yummy strata.  Someone asked what, exactly, IS a strata?  Hmmm… I like to think of a strata as a crustless quiche, but when I Googled “what is a strata” I read that a strata usually contains bread.  Perhaps my use of the term STRATA for this dish is a little loose, regardless, I promise you that this “crustless quiche” is absolutely delicious and very easy to make!

I buy eggs a flat at a time because we eat so many of them in so many different ways – 30 delicious farm fresh eggs (2 1/2 dozen), if you are wondering just how many eggs are in a flat.  My children love eggs cooked just about any way I make them and I love that eggs are so versatile they can be used as the main ingredient for any meal – breakfast, lunch, or dinner.  I prepared this recipe last week before I headed to the bus stop and then popped it in the fridge to be cooked by my sitter later that afternoon.  It was really easy to make and it was devoured by kids and adults.  I served the strata warm with a room temperature black bean, corn, and tomato salsa as a side.  I hope you like it!


8 eggs
8 ounces sour cream
4 cups shredded cheese (I used a Mexican blend and cheddar)
A couple splashes of Cholula chili garlic sauce
2 cans (4 ounces each) roasted diced green chiles


Whisk together eggs and sour cream with a few dashes of salt.  Add in the shredded cheese and roasted green chiles.  Throw a couple of splashes of chili sauce (if you have it).  Pour egg mixture into a lightly greased 9 x 12 casserole.  Cook at 375 degrees for 45 minutes.

Side note… the edges of my strata got a little crispy where there was a little extra cheese (yum!).  Next time, I might consider reserving some of the cheese and sprinkling it over the top of the pan before I toss it into the oven to see if the extra cheese creates a little crispy layer on top.  Just a thought…  

I served this strata with Black Bean and Corn Salsa … I used equal parts black beans (rinsed), corn, and tomato salsa.  Combine.  If I had cilantro in the house, I would have used a little cilantro to add some extra flavor.  Instead I used a little Crazy Salt and a squeeze of lime.  Simple and delicious (and healthy)!

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6 thoughts on “Mexican Egg Strata”

  1. Hey Erin! Great website. I enjoyed meeting all the Bunko ladies. I’ll add this to the food blogs I follow. You might like Jenna has a passion for cooking and I love her writing style. I’ve also learned a lot about healthy eating from some of the other big food blogs like

  2. Hey there! The last time I made this, I put in almost a pound of delicious breakfast sausage. It came out great! I cooked the sausage first and then just added it right in with the shredded cheese. Glad it turned out great for you as well!

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