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Vegetarian Mexican Breakfast Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.718
Energy (kCal)2510.9225
Carbohydrates (g)58.2062
Total fats (g)194.2326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion and pepper in oil 2-3 minutes. | 2. Pour in eggs and cook until well scrambled. | 3. Stir in sour cream. | 4. Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish. | 5. Spoon sauce over top and sprinkle with cheese. | 6. Bake at 350 degrees for 20-30 minutes. | 7. Serve with sliced avocados or guacamole, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    egg 12 beaten 858.0 4.32 75.36 57.06
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    flour tortilla 12 - - - -
    pace picante sauce 12 ounces 85.0485 21.2621 0.0 0.0
    cheese 8 ounces grated 800.6039999999999 5.3071 48.5352 65.1823

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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