this grain-free migas breakfast bake will be your new favorite egg casserole for meal prep and entertaining. it has all the classic flavors of traditional migas with double punch of protein. it’s also made with grain-free tortillas keeping the dish gluten-free and corn free. the casserole is very flavorful but subtle enough that my toddler son also enjoyed eating it.
the inspiration:
I began to strategize this dish over christmas when I was in charge of a breakfast casserole for christmas morning. I wanted to create something a little bit different and my mind wandered to chilaquiles or migas. I always have grain-free almond meal tortillas on hand and the idea flourished from there. you can make this casserole the evening before to bake off the following morning or bake right away. I’ve tried both versions and they are both delicious and equal in texture.
migas bake ingredients:
here is the ingredient line up…
- grain-free tortillas: I always have these grain-free almond flour tortillas stocked in the fridge.
- pastured eggs: this is my favorite brand.
- cottage cheese: do not fear if you are not a cottage cheese fan- we blend the egg custard in a blender so you won’t have to deal with the texture. this is my favorite brand.
- sharp cheddar: I like to shred this fresh on a box grater for a nice texture.
- herbs/veggies: red bell, poblanos and red onion are sautéed in the casserole and the egg custard has flavorful additions of scallions and fresh cilantro.
- canned green chiles: canned green chiles add a delicate spice, tons of flavor and texture to the casserole.
serving ideas:
this grain-free migas breakfast bake is perfect served solo but you can also serve for an array of get-togethers.
- sunday brunch: serve migas bake with breakfast sausage, my orange peel guacamole and fresh berries.
- bridal shower: serve migas bake with fruit salad and my curried chicken salad with apricots served with crudites.
- breakfast for dinner: serve migas bake simply alongside pickled red onions and sliced avocado.
Grain-Free Migas Breakfast Bake
Ingredients
- ¼ cup avocado oil
- 8 grain-free almond flour tortillas sliced in thin strips
- ½ cup red bell pepper diced small
- ½ cup poblano diced small
- ½ cup red onion diced small
- 12 large eggs
- 1 cup whole milk
- 1 cup full-fat cottage cheese I like Good Culture brand
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- 20 turns of fresh-cracked black pepper
- one 4 oz can of mild green chiles
- ½ cup scallions minced
- ½ cup fresh cilantro minced
- 1 cup sharp cheddar cheese grated on a box grater
- Garnishes: pickled red onion sliced avocado, fresh cilantro
Instructions
- Preheat oven to 375 degrees.
- In a large lipped saute pan, add the avocado oil and bring to medium-high heat. Let oil heat 2 minutes then add in tortilla strips- let fry until crispy, stirring occasionally, 3-4 minutes. Set aside to a paper-towel lined plate with a slotted spoon.
- To the hot pan, add the red bell pepper, poblano and red onion, saute for another 3-4 minutes until lightly browned and translucent. Set aside.
- In a blender, or with an immersion blender, blend eggs with cottage cheese, milk and spices until smooth and frothy. Stir in green chiles, cilantro and scallions.
- Spray a 9x13 casserole dish with coconut or avocado oil spray. Add fried tortilla strips and vegetables in an even layer across the casserole dish.
- Pour egg custard atop and finish by adding cheese in an even layer.
- Bake on the middle oven rack for 35-40 minutes, until eggs are just set and casserole is golden brown. A few times during cooking, rotate pan 180 degrees to ensure even cooking.
- Serve with sliced fresh avocado and pickled red onion.
