Looking for a delicious, healthy, and easy-to-make dish that’s perfect for breakfast, brunch, or even lunch? This Lighter Southwestern Egg Bake with Corn Tortillas is here to save the day! Packed with bold Southwestern flavors, this dish is light on calories but heavy on taste, making it a crowd-pleaser for anyone looking to eat healthier without sacrificing flavor.
Why You’ll Love This Recipe
- Healthy & Nutritious: Made with egg whites, fresh veggies, and reduced-fat cheese, this dish is high in protein and low in calories.
- Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week. It stores well in the fridge or freezer, so you’ll always have a healthy meal ready to go.
- Customizable: Add your favorite veggies, spices, or toppings to make it your own.
- Family-Friendly: A hit with both kids and adults, this egg bake is a great way to sneak in some extra veggies.
What Makes It Special
This egg bake combines sautéed onions and peppers with a creamy egg mixture, layered over crispy corn tortillas and topped with melty cheese. The result? A flavorful, satisfying dish that’s as easy to make as it is delicious. Whether you’re serving it for a weekend brunch or prepping it for weekday lunches, this recipe is sure to become a staple in your kitchen.
Ready to get started? Let’s dive into the ingredients and instructions!
Lighter Southwestern Egg Bake with Corn Tortillas
Description
This Lighter Southwestern Egg Bake with Corn Tortillas is a healthy, flavorful dish perfect for breakfast, lunch, or dinner. Made with sautéed peppers, onions, eggs, and spices, it’s layered with corn tortillas and topped with melted cheese. It’s low in calories, high in protein, and perfect for meal prep.
Ingredients
Instructions
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1. Preheat the Oven
- Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when the dish is ready to bake.
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2. Prepare the Vegetables
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Finely chop 1 medium onion and 3 Cubanelle or bell peppers.
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Heat a frying pan over medium heat and spray it with non-stick cooking spray.
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Add the chopped onions and peppers to the pan along with 1/2 tsp of kosher salt.
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Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Set aside.
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3. Cut the Corn Tortillas
- Take 6 corn tortillas and cut each into 6 triangular pieces. This helps them layer evenly in the baking dish.
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4. Prepare the Baking Dish
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Spray a 9x13-inch baking dish with non-stick cooking spray.
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Arrange the cut tortilla pieces in an even layer at the bottom of the dish.
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Lightly spray the tortillas with more cooking spray to prevent them from drying out during baking.
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5. Layer the Sautéed Vegetables
- Spread the sautéed onions and peppers evenly over the layer of tortillas in the baking dish.
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6. Make the Egg Mixture
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In a large mixing bowl, combine:
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6 large eggs and 2 cups of egg whites (or use all eggs if preferred).
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1/4 cup of plain non-fat Greek yogurt.
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1/2 tsp of kosher salt (reserve the other 1/2 tsp for sautéing).
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1 tsp each of paprika, onion powder, garlic powder, and cumin.
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1/2 tsp of chili powder.
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1/4 cup of chopped fresh cilantro and 2 chopped scallions.
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Stir everything together until well combined.
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Add 1/2 cup of reduced-fat Mexican-style shredded cheese to the mixture and stir again.
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7. Pour the Egg Mixture Over the Vegetables
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Pour the egg mixture evenly over the sautéed vegetables and tortillas in the baking dish.
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Use a spatula to gently spread the mixture, ensuring it covers the entire dish.
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8. Add the Remaining Cheese
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the egg mixture.
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9. Bake the Egg Bake
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Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the egg bake is fully set and the cheese is melted and bubbly.
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To check if it’s done, insert a knife into the center; it should come out clean.
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10. Let It Rest
- Remove the dish from the oven and let it rest for 5-10 minutes. This allows the egg bake to set and makes it easier to slice.
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11. Slice and Serve
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Cut the egg bake into 6 equal portions.
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Serve warm with optional toppings like avocado slices, salsa, or hot sauce.
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12. Store or Freeze for Later
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Store leftovers in an airtight container in the fridge for up to 4 days.
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To freeze, wrap individual portions in plastic wrap or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Nutrition Facts
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Trans Fat 0.02g
- Cholesterol 170mg57%
- Sodium 743mg31%
- Potassium 388mg12%
- Vitamin A 732 IU
- Vitamin C 51 mg
- Calcium 273 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes
- Customize Your Veggies: Feel free to add or substitute vegetables like spinach, zucchini, or mushrooms for extra flavor and nutrition.
- Make It Spicier: Add diced jalapeños or a dash of hot sauce to the egg mixture for a spicier kick.
- Cheese Options: While reduced-fat Mexican-style cheese is used here, you can substitute with cheddar, pepper jack, or any cheese you prefer.
- Egg Whites vs. Whole Eggs: If you prefer a richer texture, use all whole eggs instead of egg whites. For a lighter option, use all egg whites.
- Meal Prep Friendly: This dish stores well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat in the microwave, oven, or air fryer.
- Serving Suggestions: Serve with fresh avocado slices, salsa, or a dollop of Greek yogurt for added flavor.
- Gluten-Free: Ensure your corn tortillas are gluten-free if you’re following a gluten-free diet.
- Weight Watchers (WW) Points: This recipe is 3 WW points per serving, making it a great option for those on the Weight Watchers program.
- Resting Time: Let the egg bake rest for 5-10 minutes after baking to allow it to set properly for easier slicing.
- Double the Recipe: This recipe can easily be doubled for larger crowds or extra meal prep portions.
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