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!
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?