Tacos are my favorite food, and breakfast is my favorite meal, so I figured – why not combine the two? This simple Veggie Taco Egg Bake is full of color, flavor and makes life so much easier during the busy morning hustle and bustle.

I love to make egg bakes on the weekends so I can heat them up for breakfast throughout the week. Not only do I know that I’m starting the day with a nutrient-packed meal, I also don’t have to think about what I’m going to have before I head out the door.

Try making this Veggie Taco Egg Bake for a quick breakfast on-the-go!

Ingredients:

· 2 cups spinach, diced

· 1 medium red pepper, diced

· 1 medium onion, diced

· 1 cup shredded cheese (plus more for topping if you would like)

· 12 eggs

· ½ cup milk of choice

· 1 ½ Tbsp. homemade taco seasoning (see below)

· 1 tsp. baking powder

· Optional Toppings: avocado slices, salsa, plain Greek yogurt

Instructions:

1. Preheat oven to 350 degrees F.

2. Wash and dice all vegetables.

3. Take a 9×9 inch pan, and layer the vegetables on the bottom with spinach, then red pepper, and then onion.

4. Sprinkle cheese on top of vegetables.

5. In a medium bowl, beat eggs and milk with a whisk. Add in taco seasoning and baking powder.

6. Add ½ cup shredded cheese on top if desired.

7. Bake in oven for 40 minutes or until golden brown and center is set. Let stand for 15 minutes before eating.

8. Serve with toppings of choice.

Homemade Taco Seasoning:

· ½ Tbsp. chili powder

· ½ Tbsp. cumin

· 1 tsp. garlic powder

· ½ tsp. onion powder

· ½ tsp. paprika

· ½ tsp. crushed red pepper flakes

· ¼ tsp. oregano

· ¼ tsp. salt

· ¼ tsp. black pepper

*I usually double this recipe and save the rest for later use!