What’s a breakfast tortilla bake, you ask?
Imagine layers of tortillas, cheese, veggies, and all manner of good stuff you’d traditionally load up into a tortilla, whether as taco, burrito or otherwise. But instead, it’s all baked together in the oven. It’s pretty hands off and makes for an excellent breakfast, lunch or dinner, no matter what we’re calling it. Eggs are always a meal prep winner.
Welcome, then, to my new favorite savory breakfast: the tortilla bake. It feels like a combo of a frittata and a spicy lasagna with a serious dash of Southwestern flavors. It’s so good!
What’s in a breakfast tortilla bake?
The main ingredients in this breakfast bake are tortillas, eggs, black beans, bell peppers, chorizo and cheese. It’s pretty straightforward, but as you might imagine, you can customize this a bit, based on what you have on hand.
Other veggies that would go well in this breakfast bake:
- tomato
- zucchini
- potato
- broccoli
- cauliflower
- red onion
- shredded cabbage
- greens
- mushrooms
- green onions
Those are my picks, but I don’t think you can go wrong with any veggie combo in this one!
Proteins you can use in a breakfast tortilla bake
In this bake, we’ve got black beans (and of course the eggs!), and chorizo. Feel free to use red beans/pinto beans instead of black, or even refried beans if you are so inclined. Use a meatless chorizo (aka soyrizo) if desired, or any other kind of spicy sausage that you like.
If you’d like you can use about 6 to 8 ounces of cooked ground meat (beef, turkey, chicken, or plant-based versions thereof). That would also work in this situation. You can skip the chorizo altogether if you don’t want something spicy.
The only thing we don’t totally recommend is losing the egg! It’s key.
Tips about chorizo/soyrizo and bringing the heat
Chorizo—or its vegetarian counterpart, soyrizo—is spicy! It boasts a strong flavor, which is why it’s totally awesome in this breakfast bake. That’s why this recipe isn’t brimming with lots of spices. If you don’t use spicy chorizo, we recommend the following: 1 teaspoon cumin and coriander, along with 1/2 teaspoon chipotle powder or chili powder, added in with your veggies. If you want a bit of a kick, add in a dash (or more) of cayenne powder and serve this breakfast tortilla bake with your fave hot sauce.
You can use any kind of tortilla you like, including gluten-free if needed.
How to Serve, Store and Reheat Breakfast Tortilla Bake
This meal prep will last in the fridge for up to 5 days if stored in an airtight container. You can also freeze this dish for up to six months. It will reheat well in a variety of ways, whether it’s the microwave, toaster oven or a 350 degree oven. (Just tent it with foil if you pop it in the oven.) You can even reheat it from frozen; it will just take a bit longer. We like to freeze this bake in individual portions, because it makes breakfast go a lot faster in the morning to be able to just pop this out and stick it in the oven or the microwave while you’re getting ready for school or work, or whatever your day asks of you!
It’s great as it is and pretty filling, but if you wanted to make this a full fledged meal you could serve it with brown or white rice or quinoa. If you want to have this for lunch or dinner and round it out, we like this breakfast tortilla bake with a bright green salad dressed with an easy vinaigrette—nothing too heavy.
Happy prepping!
Other Tex Mex Breakfast Meal Preps!
Breakfast Tortilla Bake
Ingredients
- cooking spray
- 1 TBSP olive oil
- 1 large red bell pepper chopped
- 1 jalapeno seeded and chopped
- 6 oz chorizo or soyrizo (about 1 cup)
- salt and pepper to taste
- 15 oz can of black beans rinsed and drained
- 3 large tortillas cut in half
- 1 cup shredded cheese
- 6 eggs whisked
Instructions
- Preheat your oven to 400 F and grease a 9×9 baking dish with cooking spray.
- Add 1 TBSP oil to a skillet over medium heat, followed by the bell pepper, jalapeno, soyrizo/chorizo, beans, and any other veggies you want to use. Stir well and season if NOT using soyrizo with salt, pepper, cumin and chili powder. Cook for about 5-10 minutes, until the veggies have softened.
- Add 1 layer of tortillas (2 tortilla halves) to the bottom of the baking dish. Add 1/2 of the veggie mixture, followed by 1/4 cup shredded cheese. Add another layer of tortillas on top, followed by the remaining 1/2 of the mixture and more cheese. Place the last layer of tortillas on top and sprinkle the remaining 1/2 cup of cheese on top.
- Whisk eggs in a bowl and season with a pinch of salt and pepper. Pour the eggs over the tortilla layers. Tilt the pan a little to get the eggs to spread evenly in the dish.
- Cover the dish and bake for 20 minutes, then uncover and bake for another 10 minutes.
- Let the tortilla bake cool down before slicing it and adding it to meal prep containers.
Amanda L Howard says
This was super yummy! Although I did end up having to add the beans at the end since I didn’t see where to add them in the recipe.
Elisabeth Ferreira says
Love your meal plans. Can yo do more buffet plans those are very helpful with lots of variety?Do you have a vegan alternative for the tortilla breakfast bake so I don’t have to use the eggs?