Mexican egg tray bake gluten free vegetarian Breakfast / Brunch Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Mexican egg tray bake using high and low fibre ingredients Preparation Time: 10 Cooking Time: 20 Total Time: 30 Quantity: 4 High fibre Ingredients 1x tbsp olive oil ½ onion, finely chopped 1x 400g can diced tomatoes 120g chargrilled capsicum, chopped 2 garlic cloves, crushed Mexican spice mix 1x 400g can red kidney beans, rinsed and drained 8x eggs 80g grated Cheddar cheese Sour cream, to serve Small handful of fresh coriander, finely chopped Method Preheat the oven to 180C. Heat the oil in a large pan over a medium heat. Add the onion and cook until softened. Add the tomatoes, capsicum, garlic and seasoning and cook for 5 minutes, stirring occasionally. Add the kidney beans and stir through. Transfer the mix to a baking dish. Make 8 wells in the mix and crack an egg into each. Sprinkle the dish with the cheese. Bake in the oven for about 20 minutes or until the eggs have set. To serve, dollop with the sour cream and sprinkle over the chopped coriander. Nutrition Type Quantity Fiber 10.1g Low fibre Ingredients 1x tbsp olive oil ½ onion, finely chopped 1x 400g can diced tomatoes 120g chargrilled capsicum, chopped 1x tsp garlic powder Mexican spice mix 4x tortilla wraps 8x eggs 80g grated Cheddar cheese Sour cream, to serve Small handful of fresh coriander, finely chopped Method Preheat the oven to 180C. Heat the oil in a large pan over a medium heat. Add the onion and cook until softened. Add the tomatoes, capsicum, garlic and seasoning and cook for 5 minutes, stirring occasionally. Transfer the mix to a baking dish. Make 8 wells in the mix and crack an egg into each. Sprinkle the dish with the cheese. Bake in the oven for about 20 minutes or until the eggs have set. To serve, dollop with the sour cream and sprinkle over the chopped coriander. Serve with tortilla wraps to scoop up the mixture with. Nutrition Type Quantity Fiber 3.5g