Mexican Breakfast Casserole
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5
4 reviews
Excellent
Mexican Breakfast Casserole
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Add some Mexican flavor to your breakfast with this veggie-packed, gluten-free and easy to make savory and vegetarian Mexican Breakfast Casserole. Ready in less than an hour and can be made ahead.
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Ingredients
For The Veggies:
- 1 tablespoon olive oil
- 1 onion medium
- 1 red bell pepper or 2 small jalapenos, chopped, or green bell pepper
- ½ teaspoon cumin ground
- 1/4 teaspoon ground coriander
- 2 cloves garlic minced
- 1 zucchini shredded and placed in a colander to squeeze its juices, medium-sized
- 2 cups spinach fresh
For the Eggs:
- 10 egg large
- 1 cup half and half
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup Monterey jack cheese shredded & divided (or Cheddar and mozzarella would work as well)
Optional Garnish:
- 1 cup cherry tomato sliced in half
- 3 tablespoons cilantro chopped (more as garnish)
- ½ red onion chopped, small
- 1 avocado sliced
- 2 tablespoons lime juice freshly squeezed
- salt
- black pepper
Instructions
- To cook the veggies: Heat olive oil in a large pot over medium heat.
- Add in the onion and bell pepper. Cook until they are translucent, 5-6 minutes. Add in the garlic, cumin, coriander and cook until fragrant, 30-45 seconds. Stir in the shredded zucchini and cook for a minute or so. Add in the spinach and cook until spinach is cooked through, 3-5 minutes. Set aside to cool.
- To prep the casserole: Pre-heat the oven to 350 degrees.
- Crack your eggs into a bowl and whisk for a few minutes. This step is important as it gives your casserole a good body. Whisk in half and half, baking powder, salt and pepper. Stir in half of the cheese and the now-cooled vegetable mixture.
- Pour it into a casserole dish (mine is 9X11)* and sprinkle the top with the rest of the cheese.
- Bake for 45-50 minutes or until it is puffed. Take it out of the oven and set aside.
- To make the garnish: Mix together all the ingredients in a bowl. Season it well with salt and pepper.
- Slice the Mexican Breakfast casserole and serve it along with the garnish or just by itself.
Notes
- please read the blog post to get more information on make ahead, storage, and using other types (with different dimensions) of casserole dishes.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
304mg
(101%)
Sodium
660mg
(28%)
Potassium
446mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2443IU
(49%)
Vitamin C
44mg
(49%)
Calcium
269mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 304mg | 101% |
| Sodium | 660mg | 28% |
| Potassium | 446mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2443IU | 49% |
| Vitamin C | 44mg | 49% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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