Make ahead breakfasts are the absolute best. Especially when you’re hosting lots of people and need to make something that’s low stress and super easy. My family is big on egg bakes for that reason. We typically make them with bread and sausage, but I wanted to create something with Mexican flavors. The result? This Mexican Breakfast Burrito Egg Bake that’s gluten-free and vegetarian! It’s loaded with fiber from the pinto beans and spinach, and I’m obsessed with the incredible flavor of corn tortillas. So delicious!
We have them every year on Christmas morning and have made them for wedding brunches, showers, you name it. Everyone loves them and they feed a hungry crowd! Egg bakes are also great if you’re craving breakfast for dinner – one of my favorite meals as a kid and still as an adult!
I say to use mild salsa in this recipe because that way people can customize the level of spiciness themselves… aka put some hot sauce on the table for those who like it caliente!
And for some other breakfast for dinner ideas, check out my Sweet Potato Egg Skillet with Spinach and Mushrooms. It’s super satisfying and easy to make.
Mexican Breakfast Burrito Egg Bake - Make Ahead, Gluten Free and Vegetarian!
- 14 oz canned pinto beans rinsed well
- 2 cups mild salsa
- 2 cups baby spinach chopped
- 1 tsp cumin
- 1 tsp dried oregano
- 8 corn tortillas (gluten-free)
- 1 1/2 cups shredded sharp cheddar cheese
- 6 large eggs
- 1/2 cup low fat milk