Chilaquile Breakfast Bake

This delicious breakfast bake is gluten free and dairy free!

It’s perfect for meal prep or fun weekend breakfast.

You need:

• 1 tbsp oil

• ½ onion, chopped

• 3 cloves garlic

• 1 bell pepper, chopped

• 2 zucchini, chopped

• 1 tbsp chili powder

• 1.5 tsp cumin

• ¼ tsp cayenne

• Salt to taste

• 1 cup veggie broth

• 1 can tomato sauce (15 oz)

• 1 can black beans, drained and rinsed

• 8 tortillas

• 8 eggs

• ¼ cup milk of choice

Step by step:

1. Heat the oil in a large pot on medium heat. Add the onion and saute for about 4 minutes. Add the garlic and saute for 1 more minute.

2. Add the bell pepper, zucchini, chili powder, cumin, cayenne and salt. Saute until veggies are beginning to soften, about 5 minutes.

3. Add the broth, tomato, sauce, and black beans. Heat until simmering, stirring occasionally.

4. While you wait for the sauce to simmer, prepare the tortillas and eggs.

5. You can toast them on an open flame if you have a gas stove or in a toaster. Cut tortillas in fourths.

6. Crack the eggs in a bowl and add the milk. Beat with a whisk until smooth.

7. Grease a 9x13 pan. Using a slotted spoon, add a layer of veggies and sauce to the bottom of the pan. Scatter half of the tortilla pieces on top. Add another layer of veggies, so that the tortillas are all covered. Add the remaining tortillas on top. Pour the remaining sauce and veggies over. Pour the eggs on top.

8. Bake at 350 until the eggs are set, about 25 minutes.