Veggie Loaded Breakfast Taco Casserole

Get setIngredients

• 1 Tbsp olive oil
• 1 cup onion (about 1 small)
• 1 cup red pepper, diced
• 1 cup mushrooms, diced
• 3 cups lacinato kale or spinach
• 1 cup black beans
• 1/2 tsp salt
• 8 eggs
• 1/2 cup milk
• 4 8-inch corn or flour tortillas
• 2 cups Cabot Seriously Sharp Cheddar, shredded

Recipe yield: 6. Shown for cooking scale, not as a health score.

Make itInstructions

1. Preheat oven to 400F

2. Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until it begins to soften, about 2-3 minutes. Add red pepper, mushrooms, and kale to the pan and continue to cook until veggies are soft and kale is wilted. Stir in beans and salt.

3. Meanwhile, whisk eggs and milk in a large bowl and slice your tortillas into 2-inch wide slices.

4. In an 8x11 inch baking dish, layer half of the tortilla strips on the bottom, add half of the egg mixture, half of the veggie mixture, then top with half the cheese. Repeat with second layer, finishing with cheese.

5. Bake for 20-25 minutes until eggs are set (toothpick should come back clean) and cheese is melted.

Adapted from sarahgoldrd.com