Fiesta Brunch Bake Recipe

Name: Fiesta Brunch Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 inch) flour tortillas; 1 tablespoon olive oil; 14 large red onion, cut in 1/4-inch wedges; 1 large carrot, cut in 1/4-inch slices on the diagonal; 2 large jalapenos, seeds removed and chopped in 1/4-inch squares; 12 grape tomatoes; salt and pepper; 3 eggs; 6 ounces heavy whipping cream; 1 cup grated monterey jack cheese; cilantro, chopped (garnish) (optional); avocado, sliced (garnish) (optional); salsa (garnish) (optional)

Servings: persons

2 (6 inch) flour tortillas
1 tablespoon olive oil
14 large red onion, cut in 1/4-inch wedges
1 large carrot, cut in 1/4-inch slices on the diagonal
2 large jalapenos, seeds removed and chopped in 1/4-inch squares
12 grape tomatoes
salt and pepper
3 eggs
6 ounces heavy whipping cream
1 cup grated monterey jack cheese
cilantro, chopped (garnish) (optional)
avocado, sliced (garnish) (optional)
salsa (garnish) (optional)

1
Preheat oven to 400F.
2
Place prepared vegetables on a baking tray in a single layer, and drizzle the olive oil on top.
3
Lift and coat the vegetables with the oil.
4
Sprinkle with salt and pepper to taste.
5
Roast the vegetables for 25 minutes, or until lightly charred on the edges.
6
Cool slightly.
7
Reduce oven temperature to 350F after removing the roasted vegetables.
8
Meanwhile, coat the bottom and sides of an 11x7 baking pan with oil (or an oil spray), and arrange the tortillas on the bottom of the pan.
9
Set aside.
10
Mix the eggs and cream and whisk until incorporated.
11
Add the cheese and stir.
12
Set aside.
13
Using a spoon, or tongs, gently lift the roasted tomatoes and place evenly on the tortillas in the baking pan.
14
Stir the remaining vegetables, breaking the onions apart and mixing them with the other vegetables.
15
Spoon evenly onto the tortillas with the tomatoes.
16
Pour the egg and cheese mixture over the vegetables and spread to cover, allowing some of the colorful vegetables to peek out the top.
17
Bake at 350F for about 25 minutes, or until the custard is set.
18
Cool and slice into 6 portions, garnishing each with cilantro, avocado slices, and/or fresh salsa.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (6 inch) flour tortillas, 1 tablespoon olive oil, 14 large red onion, cut in 1/4-inch wedges, 1 large carrot, cut in 1/4-inch slices on the diagonal, and more.

Yes, Fiesta Brunch Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiesta Brunch Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions