Grain-Free Migas Breakfast Bake
This Grain-Free Migas Breakfast Bake is a high-protein whimsical twist on traditional migas baked in an egg casserole.
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.