Tex Mex Breakfast Casserole

What's better than a weekend brunch?  

THIS METHOD for creating breakfast casseroles from The Queen herself quickly became a family favorite!

This time, my base is a tortilla, which inspired a change in spices.

Those chopped veggies are zucchini and sweet pepper.  Bacon crumbles add flavor and protein.

After the egg mixture was poured over everything, it was topped with cheddar cheese and crispy onions.

Tex Mex Breakfast Casserole Recipe

1 teaspoon Garlic Confit

1 Corn Tortilla

1/2 cup Zucchini, roughly chopped

1/2 cup Sweet Pepper, roughly chopped

1/4 cup Bacon Crumbles

1/2 cup Cheddar Cheese

1/4 cup Crispy Onions

4 eggs

Salt, Black Pepper, Paprika, Chili Powder and Cumin to taste

(I gave the salt a big sprinkle and the rest small sprinkles)

Spritz nonstick spray or grease round baking dish.  Layer first five ingredients in that order.  Beat the eggs with the spices until well blended.  Gently pour the egg mixture into the baking dish, keeping the layers intact.  Sprinkle cheddar cheese and crispy onions on top.  Bake at 350 for about 50 minutes.  Ovens vary. 

With a side of fresh fruit, weekend brunch is served!

If you would like to hear from The Queen of Breakfast Casseroles, just click HERE for my previous post.

What are your family favorites for breakfast?