Struggling with plant-based breakfast ideas? Try out this delicious No Egg Egg Bake featuring Birds Eye® frozen vegetables created in collaboration with Chef Bradley Jimenez. Topped off with a little avocado and “sour cream,” this sweet and savory masa flour egg bake is quick, nutritious, and easily tailored to your specific tastes.
This recipe should take you no longer than 20 minutes and features protein, fiber, and delicious vegetables. We used smoky poblano and sweet corn to complement the masa flour, but don’t be afraid to tweak this recipe to make it your own!
You might know him best as “Brad the Boxer” on TikTok and Instagram for his super-speed chopping videos, but you’ll be calling him “Birds Eye Brad” after going for multiple helpings of this tasty dish. Don’t forget to tag @bradtheboxer and @birdseyevegetables on social media when you make your No Egg Egg Bake so we can see your creations.
Ingredients
- 1/2 red onion
- 1 poblano pepper
- 1 red bell pepper
- 2 jalapeños
- 1 banana shallot
- 2 tbsp. olive oil
- Salt
- Birds Eye Steamfresh® Super Sweet Corn
- Birds Eye Steamfresh Broccoli Florets
- 8 oz. egg alternative (or eggs)
- 1/4 c. masa flour
- 2 avocados for topping
- Vegan sour cream for topping
- Parsley for garnish
Instructions
- Sauté your onion, peppers, shallot, and Birds Eye Steamfresh Super Sweet Corn with olive oil and salt until vegetables are heated through, stirring occasionally.
- Place unopened, unpierced bag of Birds Eye Steamfresh Broccoli Florets in the microwave and cook on high for 4 ½-6 minutes. Break into small pieces and add to your sauté.
- Grease your oven tray with a generous amount of olive oil but wipe away excess with a paper towel.
- Mix your egg alternative and veggies with masa flour and place in your baking tray. Bake at 450°F for 8-12 minutes.
- Place your sliced avocado on top and garnish with vegan sour cream and parsley, as desired.
