Mexican Breakfast Casserole

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• 1 red or green bell pepper (or 2 small jalapenos, chopped)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 cloves of garlic (minced)
• 1 medium-sized zucchini (shredded and placed in a colander to squeeze its juices)
• 2 cups fresh spinach
• 10 large eggs
• 1 cup half and half
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Monterey Jack cheese (shredded & divided (or Cheddar and mozzarella would work as well))
• 1 cup cherry tomatoes (sliced in half)
• 3 tablespoons cilantro (chopped (more as garnish))
• 1/2 small red onion (chopped)
• 1 avocado sliced
• 2 tablespoons lime juice (freshly squeezed)
• Salt and pepper

Instructions

1. 1

   To cook the veggies: Heat olive oil in a large pot over medium heat.

2. 2

   Add in the onion and bell pepper. Cook until they are translucent, 5-6 minutes. Add in the garlic, cumin, coriander and cook until fragrant, 30-45 seconds. Stir in the shredded zucchini and cook for a minute or so. Add in the spinach and cook until spinach is cooked through, 3-5 minutes. Set aside to cool.

3. 3

   To prep the casserole: Pre-heat the oven to 350 degrees.

4. 4

   Crack your eggs into a bowl and whisk for a few minutes. This step is important as it gives your casserole a good body. Whisk in half and half, baking powder, salt and pepper. Stir in half of the cheese and the now-cooled vegetable mixture.

5. 5

   Pour it into a casserole dish (mine is 9X11)* and sprinkle the top with the rest of the cheese.

6. 6

   Bake for 45-50 minutes or until it is puffed. Take it out of the oven and set aside.

7. 7

   To make the garnish: Mix together all the ingredients in a bowl. Season it well with salt and pepper.

8. 8

   Slice the Mexican Breakfast casserole and serve it along with the garnish or just by itself.