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Fiesta Brunch Bake

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Ingredients

Adjust Servings:
2 (6 inch) flour tortillas
1 tablespoon olive oil
1/4 large red onion, cut in 1/4-inch wedges
1 large carrot, cut in 1/4-inch slices on the diagonal
2 large jalapenos, seeds removed and chopped in 1/4-inch squares
12 grape tomatoes
salt and pepper
3 eggs
6 ounces heavy whipping cream
1 cup grated monterey jack cheese
cilantro, chopped (garnish) (optional)
avocado, sliced (garnish) (optional)
salsa (garnish) (optional)

Nutritional information

284.5
Calories
199 g
Calories From Fat
22.2 g
Total Fat
11.5 g
Saturated Fat
161.3 mg
Cholesterol
247.4 mg
Sodium
11.9 g
Carbs
1.4 g
Dietary Fiber
1.6 g
Sugars
10 g
Protein
153g
Serving Size

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Fiesta Brunch Bake

Features:
    Cuisine:

    This quiche-like casserole is so easy to make, and just takes some oven time to roast the vegetables to their peak of flavor, and to set the cheesy custard. Don't be afraid of the jalapeos. When roasted they have more sweet than heat.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fiesta Brunch Bake, This quiche-like casserole is so easy to make, and just takes some oven time to roast the vegetables to their peak of flavor, and to set the cheesy custard Don’t be afraid of the jalapeos When roasted they have more sweet than heat


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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    Place Prepared Vegetables on a Baking Tray in a Single Layer, and Drizzle the Olive Oil on Top. Lift and Coat the Vegetables With the Oil. Sprinkle With Salt and Pepper to Taste.

    3
    Done

    Roast the Vegetables For 25 Minutes, or Until Lightly Charred on the Edges. Cool Slightly.

    4
    Done

    Reduce Oven Temperature to 350f After Removing the Roasted Vegetables.

    5
    Done

    Meanwhile, Coat the Bottom and Sides of an 11x7 Baking Pan With Oil (or an Oil Spray), and Arrange the Tortillas on the Bottom of the Pan. Set Aside.

    6
    Done

    Mix the Eggs and Cream and Whisk Until Incorporated. Add the Cheese and Stir. Set Aside.

    7
    Done

    Using a Spoon, or Tongs, Gently Lift the Roasted Tomatoes and Place Evenly on the Tortillas in the Baking Pan. Stir the Remaining Vegetables, Breaking the Onions Apart and Mixing Them With the Other Vegetables. Spoon Evenly Onto the Tortillas With the Tomatoes.

    8
    Done

    Pour the Egg and Cheese Mixture Over the Vegetables and Spread to Cover, Allowing Some of the Colorful Vegetables to Peek Out the Top. Bake at 350f For About 25 Minutes, or Until the Custard Is Set.

    9
    Done

    Cool and Slice Into 6 Portions, Garnishing Each With Cilantro, Avocado Slices, and/or Fresh Salsa.

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    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

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