Breakfast Enchilada Casserole

Prep Time: 20 min.
Cook Time: 60-65 minutes / Total Time: 80-85 minutes
Level of Difficulty: Easy

Ingredients

• 8 tortillas
• 6 eggs (or 12 egg whites)
• 1/4 cup milk
• 1 can (4.5 oz) chopped green chilies
• 2 10-oz cans (20 oz total) enchilada sauce (red or green)*
• 2 cups Mexican blend shredded cheese

Roasted Vegetables

• 1 large cauliflower head, or two 12 oz packages from cauliflower florets
• 1 cup onion, roughly diced¼ cup milk
• 1 cup bell pepper, roughly diced (your choice of color)
• 1/4 cup olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Topping

• Greek yogurt, non-fat, plain
• Avocado, cubed or sliced
• Cilantro, chopped, if desired

Instructions

Roasted vegetables:

1. Preheat oven to 400 F.
2. Wash produce well under running water.
3. Chop 1 large head cauliflower into bite sized pieces and spread on to roasting pan (or spread out 2 12-oz bags frozen cauliflower on to roasting pan). Roughly dice 1 cup bell pepper, and 1 cup onion. Spread onto roasting pan.
4. Drizzle vegetables with olive oil, cumin, garlic powder, and black pepper. You can add red chili flakes if you wish. Lightly toss together.
5. Roast for 30 minutes, until slightly golden and soft. Mix halfway through.

Casserole:

1. While vegetables roast, whisk eggs and milk together in a medium bowl until thoroughly mixed. Stir in green chiles.
2. In a 10-inch nonstick skillet, add egg mixture and stir until scrambled, but still fairly moist.
3. Pour half the enchilada sauce into bottom of 9x13 pan. Spread out 4 tortillas on bottom of pan in sauce.
4. Once vegetables are slightly golden, remove from oven and reduce oven heat to 350 F.
5. Top your tortillas in 9 x 13 baking pan with half the vegetables, half the egg mixture, half the cheese. Place 4 more tortillas, the rest of the vegetables, eggs, cover with the rest of the sauce, and sprinkle with the rest of the cheese.
6. Bake for 30-35 minutes. For a crispier top, when baking is finished, broil 2 minutes on high.
7. Top with a dollop of plain, non-fat Greek yogurt, sliced avocado, and chopped cilantro to taste.
   * Make your own enchilada sauce, if desired.