Description
My Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake is a hearty, veggie-loaded dish filled with fresh vegetables and lively, warm spices. This easy, nutritious recipe works for breakfast, lunch, or dinner and delivers craveable Latin flavors in every bite!
Ingredients
Scale
(Use organic ingredients when possible)
- 1 Carton of 12 eggs, plus 3 egg whites
- 1 Medium onion
- 1 Bell pepper or 1/2 orange & 1/2 red
- 1 Medium zucchini
- 1 Medium delicata squash
- 1 4 Oz can green chiles
- 1 Tablespoon chili powder
- 2 Teaspoons cumin
- 1 Teaspoon paprika
- 1 1/2 Teaspoons granulated garlic
- 1/4 Teaspoon dried oregano
- 1 1/4 Teaspoon salt
- Olive oil spray
Instructions
- Preheat your oven to 350°F.
- Allow the eggs to come to room temperature.
- Cut the squash into small cubes, do not peel the skin, and place them on a parchment-lined baking sheet. Roast for 12-15 minutes to slightly soften.
- While the squash cooks, chop the remaining vegetables into small cubes (about an inch each).
- Remove the squash from the oven and set it aside to cool.
- Crack the eggs into a large bowl. Use 6 whole eggs, the whites from 6 more, and 3 extra whites to make up for the yolks you skip. This keeps the volume right. See the post above for details.
- Break up the yolks and mix until just combined.
- Add the vegetables, including the squash, green chiles, salt, and spices.
- Mix well to make sure the seasoning is evenly incorporated.
- Taste a tiny amount to check the flavor. Add more salt, granulated garlic, or chili powder if needed.
- Lightly coat a 9×13 glass baking dish with olive oil spray.
- Pour in the egg mixture and bake for 30 to 40 minutes. Check at the 30-minute mark, as oven times may vary.
- Test with a toothpick inserted in the center. If it comes out clean, it’s done. Avoid overbaking for the best texture.
- Allow to cool for 5 to 10 minutes before slicing.
- Top with your favorite garnishes, like salsa, shredded cheese, or my go-to guacamole recipe.
- Dig in!