Fiesta Breakfast Egg Bake
Tired of the plain old eggs & bacon every morning for breakfast? This Fiesta Breakfast Egg Bake will kick things up a notch!!
Sooo, prep time can vary quite a bit for this recipe, depending on whether you’re using fresh or frozen veggies, and if they’ve already been cut up. I personally usually always use a frozen broccoli & cauliflower mix, and the rest of my veggies fresh, since that’s what I usually have in my fridge & freezer on a regular basis, but I’ve occasionally used a frozen pepper & onion blend in place of the fresh peppers & onions.
I start off by warming up my cauliflower & broccoli for a minute and a half in the microwave, to partially cook them, as well as heating up my pre-cooked breakfast sausage (warming in the microwave for a minute) & cooking my bacon. I prefer to cook my bacon in the microwave, since it’s faster & crispier. Also, if you choose to use raw sausage, instead of pre-cooked, make sure it’s cooked fully before putting this recipe together. This is also when I preheat my oven to 350° F.
Next, I mix up the egg mixture by whisking together the eggs & heavy whipping cream first, then adding in the salt, pepper, Italian seasoning, cayenne pepper, & olive oil, and whisking again until fully mixed.
Now it’s time to put things together! I layer all of the veggies in a 9″ x 13″ glass baking dish, starting with the broccoli & cauliflower, followed by the peppers, onions, & tomatoes, then the meats & spinach. I top that off with the shredded cheese and then pour on the egg mixture. I make sure that each layer is evenly spread out, so that each piece will be equally yummy!
Once it’s all layered up, I pop it in the oven and bake it for 30-40 minutes, until it’s firm and the egg looks fully cooked.
I cut into 12 pieces (3 x 4) & enjoy! Leftovers can be stored in the fridge for up to a week & re-heated.
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!