Easy Southwestern breakfast bake

What’s better than a one dish breakfast? This breakfast bake is loaded with fluffy eggs, cheeses and fresh veggies and spiced up with jalapeños. This is a great make-ahead recipe that can double as a lunch should there be leftovers.

We love breakfast bakes. In this dish we use organic eggs and whip them up with heavy whipping cream which creates a very rich dish once baked. If you prefer a dish that is less rich, opt for using half-and-half or milk. This also packs well so you can easily transport it in your lunchbox for a healthy lunch.

Easy Southwestern breakfast bake recipe

Serves 4

Ingredients:

• 6 organic whole eggs
• 1/4 cup heavy whipping cream, half-and-half or milk
• 1 large tomato, chopped
• 1 red bell pepper, sliced
• 1 jalapeño pepper, seeds removed and finely chopped
• 1 cup baby spinach, chopped
• 1/4 cup green onions, sliced
• 1/4 cup black beans, rinsed (optional)
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F and spray a small casserole dish with cooking spray. Set aside.
2. In a large mixing bowl add the eggs and heavy whipping cream, mixing well. Add in the additional ingredients stirring gently.
3. Pour the mixture into the casserole dish and bake for 20-25 minutes or until the top is golden brown and the center is cooked completely. Allow to cool several minutes and slice into wedges. Serve warm.

More baked breakfast ideas

Spinach & egg breakfast casserole
Ham, egg & cheese breakfast pudding
Country sausage egg bake