Vegetarian Mexican Breakfast Casserole
Vegetarian Mexican Breakfast Casserole
This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.
- Preparation Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hr 10 min
Ingredients
2 tablespoon butter
1 cup milk
0.75 cup tomato
0.5 cup red onion
1 bunch cilantro
0.5 tablespoon garlic salt
1 teaspoon black pepper
1 teaspoon marjoram
2 cup Cheddar cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
- Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
- Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
- Bake in the preheated oven until set and golden, about 45 minutes.
Details
Calories: 407.4
Carbohydrates: 13.8
Cholesterol: 0.28629997 g
Sodium: 0.8975 mg
Fat:30.4 g
Protein: 19.9 g
Tofu Scramble Wraps
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.
- Preparation Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
Ingredients
2 cup potatoes
0.5 cup onion
0.5 cup green bell pepper
0.25 teaspoon garlic powder
0.25 teaspoon black pepper
1 tablespoon nutritional yeast
1 tablespoon coconut aminos
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
1 pinch black salt
1 tablespoon water
Directions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat).
- Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
- Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
- While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
- Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
- Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.
Details
Calories:507.7
Carbohydrates:60.9
Sodium:0.5126 mg
Fat:20.9 g
Protein:24.8 g
Muffin Morning Makers
These breakfast muffin sandwiches are perfecto for a quick breakfast at home. I like to freeze them and pop them in the microwave for a grab and go breakfast. These sandwiches don't need to be made with sausage, they can be made vegetarian, with ham, bacon or any type of meat you enjoy in the mornings.
- Preparation Time: 10min
- Cook Time: 10 min
- Total Time: 20 min
Ingredients
0.25 cup green onion
1 cup Cheddar cheese
2.5 tablespoon vegetable oil
6 ounce breakfast sausage
Directions
- Split the muffins open with a fork and toast them in a toaster oven.
- In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
- At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
- Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.
Details
Calories: 378.5
Carbohydrates: 26.9
Cholesterol: 0.221 g
Sodium: 0.51240003 mg
Fat: 21.1g
Protein: 20.2g
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