Name: Lighter Southwestern Egg Bake with Corn Tortillas
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 onion; 3 peppers (cubanelle, Italian frying peppers, or bell peppers); 6 corn tortillas (used: Mission extra thin); 6 eggs; 2 cups egg whites; 1/4 cup plain non-fat Greek yogurt; 1 tsp kosher salt (divided); 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp chili powder; 1/4 cup cilantro (fresh); 2 scallions; 1 cup reduced fat Mexican cheese

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This egg bake is light when it comes to calories, macros and points, but the opposite when it comes to flavor. Lighter Southwestern Egg Bake with Corn Tortillas is a delicious change up from your typical egg breakfast (or lunch). This egg bake starts out with flavorful sauteed cubanelle peppers and onions, mixed together with eggs, egg whites, spices and fresh herbs. Layered on top of corn tortillas and topped with melty cheese, this egg bake is delicious and packed with flavor. Enjoy it alone, or with your favorite toppings and sides like avocado and salsa for the ultimate yummy but healthy meal.

Egg bakes are the perfect meal prep!

There’s no better meal prep for breakfast or lunch than an egg bake: they are simple to prepare, easy to cook (pop it in the oven and let it do it’s thing!), and store really well in the fridge for a few days. They also freeze perfectly, if you don’t plan on eating the portions right away. I love stocking my freezer with portions of meal prepped breakfast or lunch ideas, so that on the weeks where I don’t have the time to cook from scratch, I have healthy options on hand. If you plan on freezing an egg bake, simply wrap individual serving sizes in plastic wrap or pop them into a freezer bag. To defrost, put a portion in the fridge overnight and then reheat in the morning. Or, simply microwave to defrost. Egg bakes reheat really well in the toaster oven, microwave, conventional oven, or air fryer! You can’t beat it.

What you’ll need to make this Lighter Southwestern Egg Bake with Corn Tortillas

To make this recipe, you will need some pantry staples, and some fresh ingredients:

onion
cubanelle or Italian long frying peppers
- You can also use bell peppers.
non-stick cooking spray
extra thin corn tortillas
- I use this brand, but any will do.
eggs
cups egg whites
- You can also use all eggs, or all egg whites.
- The conversion for eggs to egg whites is that 1 large egg is equivalent to 3 tablespoons of egg whites.
plain non-fat Greek yogurt
- This helps make the egg bake creamy, like how you would add milk to an omelet.
paprika
onion powder
garlic powder
cumin
chili powder
kosher salt
fresh cilantro
scallions
reduced fat Mexican style shredded cheese
- I use this brand.
- You can also use cheddar.

How to make this Lighter Southwestern Egg Bake with Corn Tortillas

To make this recipe, start by preheating the oven 375F. Chop the onion and peppers, and saute them in a frying pan with cooking spray and 1/2 tsp kosher salt for about 10 minutes or until tender. This part is necessary to develop flavor, as raw onions and peppers have a totally different flavor profile as compared to these delicious sauteed vegetables. Set aside once done.

To create the egg mixture, combine the eggs, egg whites, spices, yogurt, and herbs. Also, add 1/2 cup of the cheese. Cut the corn tortillas into 6 pieces each (triangles) and spray a baking dish with cooking spray. Add the cut tortillas to the baking dish in an even layer, and then top with more cooking spray. Pour the cooked peppers and onions on top of the corn tortillas, and then add the egg mixture on top. Top with the remaining cheese, and bake for 35-40 minutes or until set up.