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–+ servings

Mexican Breakfast Casserole

Bring some Mexican flair to your breakfast with this veggie-filled, gluten-free, and easy-to-make savory vegetarian Mexican Breakfast Casserole. Ready in under an hour and perfect for making ahead.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine Mexican
Servings 6
Calories 282 kcal

Ingredients
  

For The Veggies:

  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 red or green bell pepper, or 2 small jalapenos, chopped
  • ½ teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 cloves of garlic, minced
  • 1 medium-sized zucchini, shredded and placed in a colander to squeeze its juices
  • 2 cups fresh spinach

For the Eggs:

  • 10 large eggs
  • 1 cup half and half
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup Monterey Jack cheese, shredded & divided (or Cheddar and mozzarella would work as well)

Optional Garnish:

  • 1 cup cherry tomatoes, sliced in half
  • 3 tablespoons cilantro, chopped (more as garnish)
  • ½ small red onion, chopped
  • 1 avocado sliced
  • 2 tablespoons lime juice, freshly squeezed
  • Salt and pepper

Instructions
 

  • To cook the veggies: Heat olive oil in a large pot over medium heat.
  • Add in the onion and bell pepper. Cook until they are translucent, 5-6 minutes. Add in the garlic, cumin, coriander and cook until fragrant, 30-45 seconds. Stir in the shredded zucchini and cook for a minute or so. Add in the spinach and cook until spinach is cooked through, 3-5 minutes. Set aside to cool.
  • To prep the casserole: Pre-heat the oven to 350 degrees.
  • Crack your eggs into a bowl and whisk for a few minutes. This step is important as it gives your casserole a good body. Whisk in half and half, baking powder, salt and pepper. Stir in half of the cheese and the now-cooled vegetable mixture.
  • Pour it into a casserole dish and sprinkle the top with the rest of the cheese.
  • Bake for 45-50 minutes or until it is puffed. Take it out of the oven and set aside.
  • To make the garnish: Mix together all the ingredients in a bowl. Season it well with salt and pepper.
  • Slice the Mexican Breakfast casserole and serve it along with the garnish or just by itself.

Nutrition

Calories: 282kcalCarbohydrates: 10gProtein: 17gFat: 20gSaturated Fat: 9gCholesterol: 304mgSodium: 660mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 2443IUVitamin C: 44mgCalcium: 269mgIron: 2mg
Keyword Mexican Breakfast Casserole
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