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Mexican breakfast eggs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the tomatoes and mushrooms in a large oven tray, skin side down and in one layer. Spray with oil, season and cook in the oven for about 15 mins until collapsed a bit and very tender.
  • At the same time, beat the eggs very well in a large bowl.
  • Whisk in the flour and then add the baking powder, salt, mustard, ground pepper, chillies, cottage cheese and grated cheese. Mix until well combined using a wooden spoon.
  • Then generously spray a gratin dish (or any ovenproof dish) with oil and spoon in the mixture. Level the top and cook in the oven for about 40 mins until golden and reasonably firm.
  • Cut in wedges and serve with the roasted vegies on the side sprinkled with chopped parsley
  • nb.  This dish can be served for breakfast or a light lunch with a salad on the side.


  • 4 smallish tomatoes, cored & halved
  • 4 large flat mushrooms, peeled & stems removed
  • olive oil spray
  • sea salt & freshly ground pepper
  • 6-7 eggs
  • ¼ cup plain flour
  • ½ tspn baking powder
  • ½ tspn salt
  • 1 tspn Dijon mustard
  • 3 small red chillies, seeded & sliced
  • 1 cup cottage cheese
  • 2 cups grated tasty cheese
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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