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Mexican Breakfast Casserole

Aysegul Sanford, Foolproof Living
  • 65 minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

1

medium onion

1

red or green bell pepper (or 2 small jalapenos), chopped

1/2 tsp

ground cumin

1/4 tsp

ground coriander

2

garlic cloves, minced

1

medium-sized zucchini, shredded and placed in a colander to squeeze its juices

2 cups

fresh spinach

10

large eggs

1 cup

half and half

1/2 tsp

baking powder

1 tsp

salt

1/2 tsp

black pepper

1 cup

Monterey Jack cheese, shredded & divided (or Cheddar and mozzarella would work as well)

1 cup

cherry tomatoes, sliced in half

3 tbsp

cilantro, chopped (more as garnish)

1/2

small red onion, chopped

1

avocado sliced

2 tbsp

lime juice, freshly squeezed

Salt and pepper