Breakfast Egg & Veggie Taco Bake
A lighter, meal-prep-friendly twist on a comfort-classic breakfast
Ingredients
6 Eggland’s Best Large Eggs
3 Mission Carb Balance Soft Taco Flour Tortillas, cut into strips
½ cup lean turkey breakfast sausage, cooked
½ cup shredded reduced-fat cheddar or Mexican-blend cheese
½ cup diced bell peppers
¼ cup diced onion
½ cup milk or milk alternative
Salt and pepper, to taste
Optional toppings: salsa, green onions, hot sauce, avocado
Preparation
- Preheat oven to 375°F. Lightly grease an 8×8 baking dish with olive oil or cooking spray.
- Cut the Misson Low Carb Tortillas into strips.
- Spread tortilla strips evenly in the baking dish. Top with cooked turkey sausage, bell peppers, onions, and shredded cheese.
- In a bowl, whisk Eggland’s Best eggs with milk, salt, and pepper until fully combined.
- Pour egg mixture evenly over the dish. Bake uncovered for 30–35 minutes, or until eggs are set and the center is cooked through. Sprinkle more cheese on top if desired
- Let cool slightly, slice, and top with salsa or green onions if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice or 1/4 of the bake |
|---|---|
| Calories | 310 kcal |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 310 mg |
| Sodium | 620 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 13 g |
| Protein | 24 g |
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