Description
Elevate your breakfast with this flavorful Egg Tortilla Bake, a delightful baked casserole that combines savory ingredients for a satisfying morning meal.
Ingredients
Scale
- 6 large eggs
- 4 flour or corn tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup milk (whole or low-fat)
- 1 cup bell peppers, chopped
- 1/2 cup onions, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional spices (paprika, cumin)
Instructions
- Preheat your oven to 350°F (175°C).
- Chop the bell peppers and onions, and roughly tear the fresh spinach leaves.
- In a medium skillet over medium heat, add a splash of oil and sauté the onions for about 2 minutes, then add the bell peppers. Sauté for 5-7 minutes and stir in the spinach until wilted.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and optional spices until well combined.
- In a greased baking dish, layer half of the tortillas, followed by half of the sautéed vegetables and half of the cheese. Pour half of the egg mixture over the top.
- Repeat the layers with the remaining tortillas, vegetables, cheese, and finish with the remaining egg mixture. Gently press down.
- Bake for 30 minutes until the eggs are set and the top is lightly golden. Let cool for 5 minutes before slicing.
Notes
For a quicker meal, set up ingredients the night before. Top with avocado or Greek yogurt for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: breakfast, casserole, egg bake, easy recipe, vegetarian breakfast