Tex-Mex Egg Bake with Quinoa Crust
by Chris Rivest
If you’re searching for a hearty, easy-to-make breakfast casserole to wow your family or guests, this Tex-Mex Egg Bake is the recipe you need. Packed with bold flavours from chili powder, jalapeños, and sharp cheddar cheese, and featuring a nutritious quinoa crust, this dish is perfect for busy mornings or weekend brunches. It’s simple, customizable, and absolutely delicious. It’s your new go-to egg bake recipe!
Cook Time
45 min
Cuisine
Tex Mex
Servings
4
Ingredients
- 1 1/2 cups cooked quinoa
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, minced
- 1 jalapeño, diced
- 3 garlic cloves, minced
- 1/2 cup corn ( frozen or canned)
- 6 large eggs
- 1 Tbsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- Salt and pepper, to taste
- 2 Tbsp milk
- 1/2 cup grated sharp cheddar cheese
Instructions
- Preheat your oven to 350F (175C) and lightly grease an 8 x 8-inch baking dish with cooking spray
- Heat a large skillet over medium heat. Add a small amount of oil or butter. Add the minced onion and cook until soft, about 5 minutes
- Stir in the minced garlic and cook for 1 minute until fragrant
- Add the diced red and yellow bell peppers along with the chopped jalapeño. Cook for about 6 minutes or until the peppers are tender. Add the corn and cook for an additional 3 minutes. Remove from heat and set aside
- In a mixing bowl, whisk together the eggs, milk, chili powder, coriander, cumin, salt, and pepper until well combined
- Spread the cooked quinoa evenly across the bottom of the greased baking dish, pressing it down to form a crust
- Layer the cooked vegetables evenly over the quinoa crust
- Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Sprinkle the grated cheddar cheese on top
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly
- Remove from the oven and let it cool slightly
- Garnish with chopped green onions or chives. Serve with a side of sour cream and salsa for extra Tex-Mex flavour