Fiesta Brunch Bake

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Place prepared vegetables on a baking tray in a single layer, and drizzle the olive oil on top.
3. 3
   Lift and coat the vegetables with the oil.
4. 4
   Sprinkle with salt and pepper to taste.
5. 5
   Roast the vegetables for 25 minutes, or until lightly charred on the edges.
6. 6
   Cool slightly.
7. 7
   Reduce oven temperature to 350F after removing the roasted vegetables.
8. 8
   Meanwhile, coat the bottom and sides of an 11x7 baking pan with oil (or an oil spray), and arrange the tortillas on the bottom of the pan.
9. 9
   Set aside.
10. 10
    Mix the eggs and cream and whisk until incorporated.
11. 11
    Add the cheese and stir.
12. 12
    Set aside.
13. 13
    Using a spoon, or tongs, gently lift the roasted tomatoes and place evenly on the tortillas in the baking pan.
14. 14
    Stir the remaining vegetables, breaking the onions apart and mixing them with the other vegetables.
15. 15
    Spoon evenly onto the tortillas with the tomatoes.
16. 16
    Pour the egg and cheese mixture over the vegetables and spread to cover, allowing some of the colorful vegetables to peek out the top.
17. 17
    Bake at 350F for about 25 minutes, or until the custard is set.
18. 18
    Cool and slice into 6 portions, garnishing each with cilantro, avocado slices, and/or fresh salsa.