Ever need a biiiiiiig breakfast for family on Sunday morning but don’t feel like making twelve billion batches of pancakes and bacon?! Well, I FEEL YOU and I got you covered with this tortilla, egg, & veggie breakfast bake!
Loaded with all the veggies like bell peppers, onions, jalapeño, tomatoes plus protein like eggs and black beans plus ALL THE CHEESE and last, but certainly not least… crushed up tortilla chips! This tortilla, egg, & veggie breakfast bake is made to please a crowd and will keep everyone very satisfied! Promise.
Tortilla, egg, & veggie breakfast bake recipe time:
tortilla, egg, and veggie breakfast bake
Ingredients
- cooking spray
- 2 tbsps olive oil
- 1 green bell pepper cored, seeded, and diced
- 1 orange or red bell pepper cored, seeded, and diced
- 1 sweet onions diced
- 1 jalapeno cored, seeded, and diced
- 2 tsps ground cumin
- 2 tsps chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- healthy pinch salt and pepper
- 2 15oz cans fire-roasted tomatoes
- 2 15oz cans black beans, drained and rinsed
- 12 large eggs
- 4 cups shredded cheddar divided
- 4 cups tortilla chips crushed using your hands
- toppings: freshly minced cilantro, avocado slices, sour cream, lime wedges
Instructions
- Preheat the oven to 400F. Coat a deep 9×13 (or bigger) baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the diced bell peppers, onions, jalapeno, cumin, chili powder, garlic powder, paprika, salt, and pepper. Stir to coat then sauté until veggies are starting to soften, about 10 minutes, stirring occasionally. Next, add in the canned tomatoes and black beans then stir until everything is well convinced. Let cook for an additional 5 minutes. Remove skillet from heat.
- Meanwhile, whisk eggs in a large bowl together until the yolks are broken and smoothly. Mix 2 cups of shredded cheddar, crushed tortilla chips, and skillet veggie mixture from step two until everything is evenly distributed.
- Transfer contents of the bowl from step three to the prepared baking dish from step one. Top with remaining 2 cups of shredded cheese. Cover the dish with foil.
- Bake in the oven for about 40 minutes. Remove foil then cook for an additional 10-15 minutes or until eggs are set and cheese is melted.
- Serve with freshly minced cilantro, avocado slices, sour cream, and/or lime edges!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your tortilla, egg, & veggie breakfast bake in action. Byyyeeee!
xx ab
p.s. more breakfast recipes here!