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If you're on the hunt for a delicious and versatile dish that can serve as both a satisfying breakfast and a delightful brunch option, look no further than the baked egg tortilla with a twist. This innovative recipe combines the comforting elements of traditional egg dishes with a vibrant fusion of flavors that will leave your taste buds dancing. With its nutritious ingredients and ease of preparation, this baked egg tortilla is not only a treat for the palate but also a wholesome choice for your morning routine.

Baked Egg Tortilla

Discover a delicious and versatile dish with this baked egg tortilla recipe that brings traditional flavors with a creative twist. Perfect for breakfast or brunch, it's easy to customize for any dietary preference, whether vegetarian, gluten-free, or dairy-free. This egg-based dish combines tortillas, fresh vegetables, and cheese, offering a nutritious meal that can be enjoyed by the whole family. Unleash your culinary creativity and savor the delightful flavors in every bite!
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Ingredients
  

4 large eggs

1 cup milk

1 cup shredded cheddar cheese (or your preferred cheese)

1 medium onion, finely chopped

1 bell pepper (any color), diced

1 cup diced tomatoes (fresh or canned)

1 cup black beans (drained and rinsed)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

4 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Optional: sliced avocado and sour cream for serving

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Prepare a baking dish (approximately 9x9 inches) by lightly greasing it with cooking spray or a bit of olive oil.

    Sauté Vegetables: In a skillet over medium heat, add chopped onion and diced bell pepper. Sauté for about 5-7 minutes or until vegetables are softened. Stir in the diced tomatoes and black beans, cooking for an additional 2-3 minutes. Sprinkle in ground cumin, paprika, salt, and pepper to taste. Remove from heat.

      Whisk Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Make sure there are no streaks of egg whites.

        Layer the Tortillas: Cut each tortilla into quarters and arrange them at the bottom of your prepared baking dish. You want to cover the entire base, slightly overlapping the pieces.

          Add Veggie Mixture: Pour the sautéed vegetable and bean mixture evenly over the tortillas.

            Combine & Pour Egg Mixture: Fold half of the shredded cheddar cheese into the egg mixture, and then gently pour it over the veggies and tortillas in the baking dish, ensuring it saturates everything.

              Top with Remaining Cheese: Sprinkle the remaining cheese on top of the egg mixture for a delicious, cheesy crust.

                Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the eggs are set and the top is golden brown.

                  Cool & Serve: Allow the dish to cool for about 5 minutes before slicing. Garnish with fresh cilantro and serve with sliced avocado and a dollop of sour cream if desired.

                    Enjoy: Serve warm and enjoy this hearty Baked Egg Tortilla as a satisfying breakfast or a versatile brunch option!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6