Mexican Breakfast Casserole - Vegetarian
Sunday, November 17, 2019
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A healthy, hearty vegetarian breakfast ready in just 35 minutes!
Ingredients
Vegetarian, Gluten free
∙ Serves 6-8
Produce
1 1/2 lbs Baby red potatoes
1 (15 oz.) can Black beans
1 Cilantro, fresh
1 (15 oz.) can Corn
5 cloves Garlic
1 Jalapeno
1/2 Red onion
Refrigerated
6 Eggs
Condiments
1 Pico de gallo
Baking & Spices
1 tsp Chili powder
1 Kosher salt
1 Pepper, fresh cracked
Oils & Vinegars
2 tbsp Olive oil
Nuts & Seeds
2 tsp Cumin
Dairy
4 oz Pepper jack cheese
1 Queso fresco or cotija cheese
Prepared
1/2 cup Enchilada sauce
Ingredients
Vegetarian, Gluten free
∙ Serves 6-8
Produce
1 1/2 lbs Baby red potatoes
1 (15 oz.) can Black beans
1 Cilantro, fresh
1 (15 oz.) can Corn
5 cloves Garlic
1 Jalapeno
1/2 Red onion
Refrigerated
6 Eggs
Condiments
1 Pico de gallo
Baking & Spices
1 tsp Chili powder
1 Kosher salt
1 Pepper, fresh cracked
Oils & Vinegars
2 tbsp Olive oil
Nuts & Seeds
2 tsp Cumin
Dairy
4 oz Pepper jack cheese
1 Queso fresco or cotija cheese
Prepared
1/2 cup Enchilada sauce