Tortilla Breakfast Bake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 266
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 213
- Sodium
- 378
- Total: 35 min
- Active: 15 min
Ingredients
1 tablespoon olive oil
1/2 cup sliced mushrooms
1 small yellow onion, sliced thin
1 small green bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1/2 cup spinach
One 12-inch flour tortilla
1 cup shredded Colby Jack cheese
4 large eggs
2 green onions, sliced thin
Hot sauce, for serving
Directions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
- Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
- Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
- Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.