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.
Course breakfast, brunch, lunch
Cuisine tex mex
Keyword egg bake, meal prep
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Calories 228kcal
Author Steph
Equipment
frying pan
mixing bowl
baking dish 9x13
Ingredients
1onion
3pepperscubanelle, Italian frying peppers, or bell peppers
6corn tortillasused: Mission extra thin
6eggs
2cupsegg whites
1/4cupplain non-fat Greek yogurt
1tspkosher saltdivided
1tsppaprika
1tsp onion powder
1tsp garlic powder
1tspcumin
1/2tspchili powder
1/4cupcilantrofresh
2scallions
1cupreduced fat Mexican cheese
Instructions
Preheat the oven to 375F.
Chop the onion and peppers.
Add the onions and peppers to a frying pan with 1/2 tsp of the kosher salt and non-stick cooking spray (reserve remaining kosher salt for later).
Saute the peppers and onions over medium heat for about 10 minutes or until tender and slightly caramelized. Set aside.
Spray a baking dish with non-stick cooking spray.
Cut each corn tortilla into 6 triangles, and line the bottom of the baking dish with the cut tortillas.
Spray more cooking spray on top of the tortillas, and then add the cooked peppers and onions on top in an even layer.
In a large mixing bowl, combine the eggs, egg whites, yogurt, paprika, onion powder, garlic powder, cumin, chili powder, and reserved 1/2 tsp kosher salt.
Chop the fresh cilantro and the scallions and add them into the egg mixture.
Stir to combine all of the ingredients. Stir in 1/2 cup of the cheese (reserve the rest for later).
Pour the egg mixture on top of the peppers and onions, making sure the ingredients are distributed evenly.