Breakfast Tortilla Bake
Breakfast Tortilla Bake
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups broccoli florets, fresh or frozen, chopped into small pieces
- 1 1/2 cups shredded cheddar cheese
- 6 flour tortillas, 6-inch
- 1 tablespoon unsalted butter
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with the unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 3
If using fresh broccoli, steam or blanch it for 2-3 minutes until tender-crisp. If using frozen broccoli, thaw it and pat dry. Add the chopped broccoli florets and 1 cup of the shredded cheddar cheese to the egg mixture and stir to combine.
⏱️ 5 min
- 4
Lay three of the flour tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the entire bottom. You may need to trim or tear pieces to fit snugly.
⏱️ 3 min
- 5
Pour half of the egg and broccoli mixture evenly over the tortillas in the baking dish.
⏱️ 1 min
- 6
Place the remaining three tortillas on top of the egg mixture, again overlapping as needed to cover.
⏱️ 2 min
- 7
Pour the remaining egg and broccoli mixture over the second layer of tortillas. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until the eggs are set and the cheese is melted and lightly golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375
- 9
Remove from the oven and let stand for 5 minutes before slicing and serving. Garnish with sliced green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Tortilla Bake
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups broccoli florets, fresh or frozen, chopped into small pieces
- 1 1/2 cups shredded cheddar cheese
- 6 flour tortillas, 6-inch
- 1 tablespoon unsalted butter
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with the unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 3
If using fresh broccoli, steam or blanch it for 2-3 minutes until tender-crisp. If using frozen broccoli, thaw it and pat dry. Add the chopped broccoli florets and 1 cup of the shredded cheddar cheese to the egg mixture and stir to combine.
⏱️ 5 min - 4
Lay three of the flour tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the entire bottom. You may need to trim or tear pieces to fit snugly.
⏱️ 3 min - 5
Pour half of the egg and broccoli mixture evenly over the tortillas in the baking dish.
⏱️ 1 min - 6
Place the remaining three tortillas on top of the egg mixture, again overlapping as needed to cover.
⏱️ 2 min - 7
Pour the remaining egg and broccoli mixture over the second layer of tortillas. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until the eggs are set and the cheese is melted and lightly golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Remove from the oven and let stand for 5 minutes before slicing and serving. Garnish with sliced green onions, if desired.
⏱️ 5 min