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Breakfast Tortilla Bake

December 7, 2019 by Talia Koren Leave a Comment

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Welcome to my new favorite savory breakfast: the tortilla bake. It’s kind of like if a frittata and a spicy lasagna had a baby. But with tortillas and lots of veggies. It’s so good!

The main ingredients in this breakfast bake are tortillas, eggs, black beans, bell peppers, soyrizo/chorizo and cheese.

Of course, you can change it up!

Veggies that would go well in this breakfast bake:

  • tomato
  • zucchini
  • potato
  • broccoli
  • cauliflower
  • red onion
  • cabbage
  • greens
  • mushrooms

Those are my picks, but I don’t think you can go wrong with any veggie combo in this one!

We have a few different proteins in this bake: egg, soyrizo/chorizo and black beans. You can swap out black beans for pinto beans or even refried beans (yum) or soyrizo with 6 oz cooked ground meat (about 1 cup) of your choice. Egg isn’t replaceable here – stay tuned for the vegan version of this breakfast bake next week!

A note about soyrizo: it has a very strong flavor so that’s why there aren’t extra spices in this recipe. If you don’t use soyrizo, I recommend adding 1 tsp cumin and 1/2 tsp chipotle powder or chili powder to the veggie mix.

You can use any kind of tortilla you like, including GF if needed.

Storage & reheating notes:

This meal can last in the fridge for up to 5 days and it’s freezer-friendly for up to 6 months! I recommend reheating it in the microwave, oven, toaster oven or on the stove.

Happy prepping!

Beginner

Breakfast Tortilla Bake

Rating
4.73 from 22 votes
Prep Time 5 mins
Total Time 5 mins
Prep Time 5 mins
Total Time 5 mins
Servings 4 meals

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 9x9 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.
Filed Under: Beginner, Best Of Workweek Lunch, Breakfast, College Friendly, Comfort Food, Freezer Friendly, Low Budget, Pantry Meals, Recipes, Vegetarian

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