Weekend Food Prep–Fiesta Egg Bake

I spent some formative years in the Midwest where anything with a TexMex sort of flavor was called “fiesta”-whatever, or more embarrassingly, ended with the phrase ¡Olé! (As in Taco Hotdish ¡Olé!) This breakfast egg bake brings me back to that time, with frozen veggies, canned tomatoes and only a hint of spice from the pepperjack cheese. Regardless of the potentially awkward nomenclature, this is a good winter recipe, to get some veggies and protein at breakfast when fresh are a distant memory. I like the sharp acidity of the tomatoes balanced with spicy pepper jack cheese.

one. In a large sauté pan, brown in a bit of oil or butter:
1 cup sliced mushrooms

two. Add until thawed:
4 cups frozen spinach, thawed

three. Arrange the spinach and mushrooms into a large, glass baking dish.

four. Whisk together in a large mixing bowl:
6 eggs
3 cups egg whites
1/2 tsp salt
1 tbs. dried oregano
juice from 1 15 oz. can of diced tomatoes

five. Evenly distribute over the top:
The reserved canned tomatoes
3 oz. grated or crumbled pepper jack cheese

six. Bake at 350oF until just set in the middle of the dish, about 1 hour. Allow to sit 5-10 minutes before serving.

Yields 6-8 servings.

Photo description: A glass casserole pan with baked eggs inside. It is green with spinach, red with tomatoes and white with crumbled jack cheese.
Photo description: A golden harvest plate with a slice of Fiesta Egg Bake and a sliced Asian pear.

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