- 1 tbsp butter
- ~12 medium mushrooms, sliced
- 1 onion, diced
- 1 green pepper, diced
- 6 small wholewheat tortillas
- 85 g low fat cheddar cheese, grated (~1 cup grated)
- 6 eggs
- 350 ml skimmed milk (~ 1 1/3 cups)
- 1 tsp hot chilli powder
- 1/4 tsp garlic powder
- Black pepper
Preheat the oven to 180°C (Gas Mark 4 / 350°F).
Melt the butter in a frying pan, and add the chopped mushrooms, onion and pepper. Cook for around 5 minutes, until fairly soft.
Divide all of the vegetable mixture and most of the cheese evenly across the six tortillas, spooning it along the centre of each. Roll each tortilla tightly, and place seam side down in a lightly greased baking dish.
Lightly beat the eggs with the milk, chilli powder and garlic powder. Pour the mixture over the tortillas, making sure it gets inside each rolled tortilla. Sprinkle any remaining cheese on top, and add a pinch of black pepper.
Bake for around 40 minutes, or until the eggs are completely set and the cheese is golden brown. Leave to stand for at least 5 minutes before serving.
This bake would be perfect served alongside some fresh tomatoes or avocado.
Nutrition Facts
Cheesy Tortilla Breakfast Bake
Amount Per Serving (1 portion)
Calories 234
Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 3.7g19%
Cholesterol 23mg8%
Sodium 401mg17%
Potassium 282mg8%
Carbohydrates 27.7g9%
Fiber 2.7g11%
Sugar 5.5g6%
Protein 16.8g34%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.