tortilla breakfast bake
Breakfast
Tortilla Breakfast Bake
Slice into wedges and serve.
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup sliced mushrooms
- 1 small yellow onion, sliced thin
- 1 small green bell pepper, sliced thin
- kosher salt and freshly ground black pepper
- 1/2 cup spinach
- one 12-inch flour tortilla
- 1 cup shredded colby jack cheese
- 4 large eggs
- 2 green onions, sliced thin
- hot sauce, for serving
Directions:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
- Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
- Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
- Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.
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