Inspired Brunch: Fajita Baked Eggs

Avocados

Fajitas are a staple of the weeknight menu rotation in the Soph n’ Stuff household. They’re easy, healthy and delicious.

Leftover fajita veggies

If you end up with leftovers, they can be converted into something for another meal. I have used fajita leftovers in quesadillas, pizzas, and even baked pasta.

Leftover fajita veggies

Today’s inspired brunch uses leftover uncooked fajita veggie mix as the base for a baked eggs dish for brunch.

Fajita baked eggs

While preparing last night’s pork fajitas, I realized we had lots of peppers to use up. So I sliced them all up, took half to make the fajitas and onions and saved the other half for a Saturday morning brunch. I tossed them with some of my fajita spice mix and a drizzle of olive oil and left them in the fridge while we enjoyed our sizzing tex-mex fiesta.

Fajita veggies

This morning, I heated some olive oil in an oven-safe pan and sauteed the pepper mixture for a few minutes, then added a generous spoonful of tomato paste and about a cup of water. This simmered on the stove top for about 10 minutes.

Simmering brunchtables

Then I cracked some eggs directly into the mixture and popped it into the oven for another 15 minutes.

Baked fajita eggs

We had some avocados to use up and a few tortillas, so once the baked eggs were cooked, I placed the mixture on a warmed tortilla, garnished it with avocado, sour cream and cilantro.

Avocados

Warming the tortillas

Ta-da! Brunch is served!

Fajita baked eggs

I love baked eggs, how the egg whites drift down into whatever they’re sitting on and as they cook, they solidify their surroundings into a yummy sort of omelet. And if you’re lucky, you won’t overcook the yolks and will end up with runny yellow goodness.

Fajita baked eggs

Here’s the recipe!

Fajita baked eggs

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Categories: Food

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