Mexican Breakfast Casserole
View original ↗
Foolproof Living · by Aysegul Sanford★ 5.0 (2)

Mexican Breakfast Casserole

NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 47%
CARBS 14G13% OF CAL
4G FIBER4G OTHER6G TOTAL SUGAR
FAT 33G67% OF CAL
14G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A veggie-packed Mexican egg casserole with spinach, zucchini, and cheese. Make-ahead friendly and ready in under an hour.

mainmexicanegg dishcasseroleeggsgluten freevegetarian
View the full recipe on Foolproof Living →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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))
  • 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
PREP
15M
SODIUM
977MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.