Mexican Omelet Pie

Mexican Omelet Pie from Very Culinary

by Amy Flanigan on December 12, 2013 · 27 comments

Our friends got chickens about a year ago. Apparently the hens laid so many eggs, they got sick of them and ended up giving a bunch away to friends and neighbors. What I wouldn’t have given to live right next door! 

I can’t imagine getting tired of eggs. I use them A LOT. A dozen? Pffft. Gimme the pack of 18, please.

Mexican Omelet Pie | Very Culinary

They are frequently requested by the kids – usually Trevor’s first words after I pick him up from school is, “Mommy, can you make me an egg sandwich for lunch? The runny kind.” Omg, do I love that kid.

I’ve always enjoyed the combo of eggs with salsa, like in Huevos Rancheros, so I knew this omelet pie would be a winner.

Mexican Omelet Pie | Very Culinary

I made it a few weeks ago for dinner and it was! So I made it again for breakfast a few days later. See, 12 eggs right there. Gone!

We need our own chickens….

Mexican Omelet Pie
Serves 6
Prep time: 5 minutes
Cook time: 40 minutes

• 1/2 cup salsa (medium or hot, depending on your taste)
• 1 cup (4 ounces), shredded sharp cheddar cheese
• 1 cup (4 ounces), shredded monterey jack cheese
• 6 eggs
• 1 cup (8 ounces) sour cream
• handful cherry tomatoes, optional
• fresh chopped parsley, optional

Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray.

Pour the salsa into the pie plate; spread around to coat the bottom. Sprinkle the cheese evenly on top.

In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese.

Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.

(from Taste of Home)

Print this recipe Save this recipe



Leave a Comment

{ 27 comments… read them below or add one }

Deborah April 3, 2014 at 5:16 pm

This was tasty! So simple to make. We enjoyed it very much.


Amy @Very Culinary April 3, 2014 at 5:30 pm

I’m so glad you enjoyed it! I love this dish…breakfast for dinner quite a few times!


Lynnbicki January 31, 2014 at 11:17 am

Thanks Amy, This will be tonight’s dinner. I love recipes that I can make because I have all the ingredients on hand. I appreciate that many of your recipes are quick, easy and able to be made with my pantry items.


Amy @Very Culinary January 31, 2014 at 2:00 pm

Happy to hear that! I appreciate all those qualities in recipes, as well. So I’m thrilled to know it’s helpful to others :D


Dani H January 6, 2014 at 2:24 am

This. Looks. Great. & Delicious! I love salsa with eggs, too. And I have all the ingredients on hand right now along with eggs that I need to use ~ guess what I’m making tomorrow? The great thing about a dish like this (besides it being easy to make) is that one can have it for breakfast, lunch or dinner (or breakfast, lunch AND dinner!)

Wishing you a year of wonderful things, Amy! *Hugs*


Amy @Very Culinary January 6, 2014 at 6:08 am

Yes, exactly! I find that most egg dishes work for any meal. Breakfast for dinner is very popular in my house!


Paula Ayala December 16, 2013 at 9:50 pm

Fantastic recepie


Amy @Very Culinary December 17, 2013 at 6:29 am

Thanks! It’s really good!


vanillasugarblog December 15, 2013 at 5:58 pm

Just this morning I was looking for ways to jazz up my boring omelet. Wish I saw this sooner!


Amy @Very Culinary December 15, 2013 at 6:28 pm

There’s always next weekend!


Judit @WineDineDaily December 15, 2013 at 11:59 am

Oh this looks so juicy… just PERFECT! Love that is made in the oven.


Cheryle Brown December 15, 2013 at 7:37 am

I make an omelette with red and green peppers, fresh mushrooms, and onion, as well as mexican shredded cheese. After I cook the omellet I top it with mango tomato salsa. Your recipe has given me great ideas on how to bake it. I am definitely going to make your omelette for maybe a new Christmas tradition this year.


Amy @Very Culinary December 15, 2013 at 12:09 pm

I love how versatile eggs are!


Tawfik December 15, 2013 at 3:10 am

it looks yummy


Joanne December 12, 2013 at 9:03 pm

You know how many macarons I would make if I had my own chickens?! SO.MANY. Or ice cream. Or both, because one uses the whites and the other uses the yolks. Oh eggs, how I love thee.

This omelet looks fabulous!! Love the salsa addition.


KB December 12, 2013 at 12:18 pm

I’m an egg addict. When I was eight and my mom would make my brothers and me eggs over-easy in the morning, I loved mine runny so much that once, while letting that warm liquid gold run all over my toast, I coined the phrase, “If it’s not spillin’, it’s not thrillin’.” :)

Is it sad that the only reason I buy the 12-packs of eggs is because I’m afraid I’ll drop and break the 18-pack, and 18 is a lot harder to clean up than 12? Hah.


Amy @Very Culinary December 13, 2013 at 1:58 pm

Ha. I’d say you have a bumper sticker just waiting to happen with that one!


pam (Sidewalk Shoes) December 12, 2013 at 8:14 am

I love eggs too, especially “the runny kind!” This looks so good.


Kalyn December 12, 2013 at 8:01 am

Love the sound of this!


Aggie December 12, 2013 at 6:24 am

I ate so many eggs when I was pregnant, I honestly can’t believe I didn’t get sick of them. This looks so good!


Amy @Very Culinary December 13, 2013 at 1:59 pm

I did too, Aggie. With both pregnancies. Never got tired of them – too much variety!


Erin | The Law Student's Wife December 12, 2013 at 6:05 am

Eggs are one of my favorite go-to dishes: Cheap, protein packed, endlessly adaptable. What’s not to love?? Mexican flavor + eggs is a winner every time.


Amy @Very Culinary December 13, 2013 at 1:59 pm

Absolutely. So versatile. I make them a lot for dinner!


Becki's Whole Life December 12, 2013 at 5:45 am

This sounds wonderful and I like that it is pretty simple, too! We could use up their eggs, too! I would douse this in some hot sauce, too:-)…mmmm


Amy @Very Culinary December 13, 2013 at 2:02 pm

It’s so simple and good! I wouldn’t do a spicy salsa AND Tabasco, though or you won’t be able to taste the eggs!


Kristina January 21, 2014 at 8:42 pm

I accidentally used Cream Cheese. Oops. I was wondering why I couldn’t get the eggs and cream cheese to incorporate. I guess we’ll see how it turns out. Ha!


Amy @Very Culinary January 21, 2014 at 8:58 pm

Oh yikes! That’s definitely going to give it a different taste and texture, and probably not for the better :/


Previous post:

Next post: