Mexican-inspired breakfast traybake
A scrumptious vegetarian breakfast traybake to start the day on the right side of the bed. Mexican-inspired flavours make this meal one worth repeating. Kumara chunks, baked eggs, corn and tomatoes tossed with a premade spice mix for the ultimate convenience. Guacamole and toasted tortillas make the perfect accompaniment to this traybake.
Ingredients
Method
Ingredients
- 2 large kumara, diced
- 1 can (400g) corn kernels, drained
- 4 small tomatoes, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 pack (40g) Mexican spice mix
- 4 eggs
Method
- Preheat your oven to 200°C fan bake. Scatter the kumara into a roasting dish and drizzle with olive oil. Toss to combine, then place in the oven to bake for 20 minutes.
- Meanwhile, in a large bowl combine the corn, tomato, onion, garlic, taco spice mix, and a generous drizzle of oil. Season with salt and pepper and stir to combine.
- After the kumara has baked for 20 minutes, remove from the oven. Scatter the corn mixture into the dish and gently stir to combine.
- Use a spoon to make wells for the eggs to sit. Crack the eggs into the wells, then return to the oven to bake for 10-15 minutes or until the egg whites have just set.
- Leave to cool for 5 minutes, then serve and enjoy.
Top tip: Throw in a can of rinsed and drained black beans with the corn and sprinkle over half a cup of grated cheese before returning to the oven to bake for a fulfilling meal. Complete the dish with a garnish of fresh coriander for freshness.