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tortilla, egg, and veggie breakfast bake

Course Breakfast
Cuisine Mexican
Keyword breakfast, brunch, eggs, veggies
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10

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

  1. Preheat the oven to 400F. Coat a deep 9x13 (or bigger) baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with freshly minced cilantro, avocado slices, sour cream, and/or lime edges!