Breakfast Lasagna
A hearty and satisfying breakfast lasagna layered with tortillas, chicken, vegetables, and a rich egg mixture, baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 10 large eggs
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 6 large tortillas
- 2 cups shredded cheese, your choice
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cups fresh spinach
- Salt, to taste
- Pepper, to taste
- Cumin, to taste
- Paprika, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the diced onions and bell peppers over medium heat for about 5 minutes, or until softened.
- Add the fresh spinach to the skillet and cook until wilted, stirring occasionally.
- Whisk together the eggs in a separate bowl. Season with salt, pepper, cumin, and paprika to your liking.
- Grease a baking dish and layer 2 tortillas at the bottom, covering as much area as you can.
- Place the shredded chicken on top of the tortillas, followed by the sautéed vegetables and salsa.
- Pour the egg mixture evenly over the layers in your baking dish.
- Sprinkle the chosen cheese on top.
- Bake in your preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and lightly golden.
- Allow it to cool slightly before slicing. Serve warm and enjoy!
Notes
This Breakfast Lasagna is incredibly customizable; feel free to swap in different vegetables or proteins based on what you have.
Find it online: https://breakfastrecip.com/breakfast-lasagna/