vegetarian brunch recipes

Skillet Huevos Rancheros - a healthy vegetarian version of one of our favorite Mexican-style breakfasts! Eggs are baked over flavorful beans &amp; crispy tortillas, then topped with avocado, fresh tomato and cilantro...a simple healthy vegetarian brunch recipe!

Skillet Huevos Rancheros

x 6 inch tortillas corn

eggs (1 per serving….you can add more if you want)

beans

onion- sliced or diced

garlic cloves-

tomatoes- diced

cumin

coriander

chipotle powder

smoked paprika

salt

cracked pepper

water

Olive oil

Avocado-sliced

cilantro

lime

cotija, queso fresco, feta or goat cheese (optional)

Hot Sauce

Optional Additions: bell pepper, kale, zucchini, mushrooms,

In a large pan, saute onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.

Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.

Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).

Carefully break the eggs and place them in the indentations . Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

The nicest Huevos rancheros recipe I have seen in forever.  Delicious, thank you for sharing

I love this for brunch! I make this all of the time :)

I’m wondering if there’s a way to make it without the tortilla - do you think that you would just do the same thing?

This is probably the best thing I've ever cooked. I put zucchini in as I sauteed vegetables and green onion on top right before taking it out of the oven. Using a single Skillet works out just fine. Sour cream as a great addition after you're done.

I've made a variation of this countless times. It's always a crown pleaser!

I tried this recipe today for breakfast.  I used canned black beans and frozen corn and it was ready in less then 20 minutes.  Really good!  Will definitely make it again!

Loved it! I added peppers. I also chose to scramble the eggs, as that's how my family prefers their eggs. Worked like a charm! It was like a delicious Mexican breakfast pie. Fantastic source of vegetarian protein! LOVE.

This classic easy Frittata is perfect for brunch days.

Easy Frittata Recipe

eggs

heavy cream

c. mozzarella

Kosher salt

black pepper

red pepper flakes

olive oil

shallot, minced

garlic,

baby bella mushrooms, sliced

ricotta

c. baby spinach

Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.&nbsp;

In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.&nbsp;

Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven.&nbsp;

Bake until eggs are just set, 12 minutes.

I substituted bacon, a bit of sharp cheddar and jack cheese, but otherwise I did a spinach, red onion & garlic sauté ahead for my first ever frittata. I used 10 eggs. Oh! I also used half & half because that’s all we had. It’s in the oven now so I’m hopeful it comes out yummy! Super easy base recipe with helpful tips. *Edit: It ended up taking about 30 minutes to set, but was delicious. I’ll definitely make again!

This first try turned out delicious! I made it with the leftovers from a sausage, peppers, onion, potato bake; and then followed the recipe for the mushrooms, spinach, and egg mixture (with cheddar added). Baked it in a cast iron pan at 375 for 19 minutes.  Yum 😋  We loved it!

Made this this evening...with what I had. So spinach became baby kale and arugala, topping cheese was crumbled feta. No cream, so used my almond milk and added butter with egg mix. All else the same. We loved it...easy and quick, too.

Thanks for the ratio guidance. I rummaged through the refrigerator ... cooked onion and garlic, added some frozen okra and mixed vegetables, added 2 artichoke hearts, cheddar cheese, then egg mixture. It was delicious! Next time, I’ll go shopping and go Greek ... onion, garlic, olives, spinach, and feta cheese.

Delicious and easy to prepare. Love the ingredients in this fritatta however, I did substitute gruyere for mozarella and the dollops of ricotta made for a lovely presentation.  Yummy for everyone.

This was perfect!!!  I used half baby Bella and half button mushrooms because that’s what I had on hand and also probably used more spinach - didn’t measure.  Shallots and garlic are just right.  I will make this again and again!!!

https://streaming.hearstdigitalstudios.com/4a62f9e4-59d9-4b6f-a781-5a9bb554fb39/video_rover_16x9_1080p_hd_1542394013_11733.mp4

This Frittata Is The Easy Breakfast Bake You Should Make Every Weekend

Top 2 vegetarian brunch recipes recipes from across the web

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Skillet Huevos Rancheros

Easy Frittata Recipe

Top 2 vegetarian brunch recipes recipes from across the web

The most viewed vegetarian brunch recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Huevos Rancheros

Easy Frittata Recipe

The most viewed vegetarian brunch recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine