Mexican Breakfast Casserole
Serves 6
15 mins prep
50 mins cook
65 mins total
Add some Mexican flavor to your breakfast with this veggie-packed, gluten-free and easy to make savory and vegetarian Mexican Breakfast Casserole. Ready in less than an hour and can be made ahead.
0 servings
For The Veggies:
For the Eggs:
Optional Garnish:
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 (mine is 9X11)* 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.
