Mexican Breakfast Casserole

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.

Course Breakfast

Cuisine Mexican

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 282kcal

Author Aysegul Sanford

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 (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.

Video

Notes

please read the blog post to get more information on make ahead, storage, and using other types (with different dimensions) of casserole dishes.

Nutrition