Ingredients for Fiesta Brunch Bake
- 6 corn tortillas
- 2 tablespoons olive oil
- 1/2 red onion
- Carrot
- 4 jalapeños, seeded and minced
- Grape Tomatoes
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- fresh cilantro
- avocado slices
- your favorite salsa
- 1 red bell pepper
- 1/2 yellow bell pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup shredded cheddar cheese
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How to Make Fiesta Brunch Bake
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the chopped vegetables (1 red bell pepper, 1/2 yellow bell pepper, 1/2 red onion, 4 jalapeños, seeded and minced, 1 (14.5 ounce) can diced tomatoes, undrained) with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread vegetables in a single layer on a large baking sheet.
- Roast for 25 minutes, or until vegetables are tender and slightly charred.
- While vegetables roast, lightly grease an 11x7 inch baking pan.
- Arrange 6 corn tortillas in the bottom of the pan to create a crust.
- In a large bowl, whisk together 6 large eggs, 1 cup heavy cream, 1/2 cup shredded Monterey Jack cheese, and 1/4 cup shredded cheddar cheese.
- Reduce oven temperature to 350°F (175°C).
- Once roasted, gently remove the vegetables from the baking sheet and let them cool slightly.
- Evenly distribute the roasted tomatoes over the tortillas in the prepared pan.
- Spoon the remaining roasted vegetables over the tomatoes, breaking apart the onions.
- Pour the egg and cheese mixture evenly over the vegetables.
- Bake for 25-30 minutes, or until the custard is set and lightly golden brown.
- Let cool for 10-15 minutes before slicing into 6 portions.
- Garnish each serving with fresh cilantro, avocado slices, and/or your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
57g
Carbs
3g
