This gluten free gouda asparagus mushroom breakfast bake nestled in a tortilla wrap with chipotle spice is a savory way to switch things up in the morning! Easy to make and healthy to boot. Serves two people!

a breakfast tortilla baked with gouda, asparagus, mushrooms, eggs and spices

a breakfast tortilla bake on a plate filled with veggies, eggs and cheese

Ingredients

1 large gluten free tortilla wrap (Toufayan is our gluten free wrap of choice)
5 or 6 pieces of asparagus
3 large Bella mushrooms sliced (or your mushrooms of choice)
2 tbsp of butter
3 eggs
1 tsp baking powder
1/4 tsp kosher salt
Pinch of chipotle powder
1/8 cup sour cream
1/2 cup shredded gouda cheese (preferably a smoky chipotle if you can find it!)
Splash of lemon juice
Paprika for sprinkling on top

Directions

Step One

Preheat the oven to 350 degrees. Butter the inside of your baking dish with 1 tbsp of butter – my dish is about 7×7. Gather your asparagus and mushrooms and slice/dice how you prefer. I leave my asparagus as one piece but I slice my mushrooms. Sauté the asparagus and mushrooms in a pan on your stove in a tbsp of butter. Take off the stove when the mushrooms have decreased in size and the asparagus is slightly tender.

Step Two

Crack the three eggs into a mixing bowl. Add the baking powder, kosher salt, chipotle powder and mix. Now add in the sour cream, gouda cheese and lemon juice. Let it sit for a minute to allow the spices to absorb into the mixture.

Step Three

Grab your gluten free tortilla wrap and place it in the baking dish; press the sides of the wrap up against the sides of the dish. It should stick a little due to the butter and conform to the shape of your dish.

Take your mushrooms and asparagus and add them to your bowl of eggs and other ingredients. Mix it all gently and then add the entire mixture to the tortilla in the baking dish. Set in the oven, uncovered and bake for twenty minutes.

Step Four

Check the dish every five minutes or so, and at twenty minutes use the toothpick check to see if the middle has set enough for you. I like mine to set quite firmly, so I like the toothpick to come out pretty darn clean. You can decide to let it cook longer if needed (it could easily cook for another ten minutes depending on your oven, altitude and so on.) When it’s a bit golden brown around the edges of the tortilla and the egg mixture is fairly firm in the middle of the dish, pull it out of the oven. If you let it sit for a few minutes it might be a little easier to slice – or simply dig in and eat the whole thing right out of the dish!

Smoky Gouda Asparagus Breakfast Bake

This gluten free asparagus mushroom breakfast bake nestled in a tortilla wrap with chipotle spice and gouda is a savory way to switch things up in the morning! Easy to make and healthy to boot.

Print Recipe

Servings 2

Ingredients

1 large gluten free tortilla wrap Toufayan is our gluten free wrap of choice
5 or 6 pieces of asparagus
3 large Bella mushrooms sliced or your mushrooms of choice
2 tbsp of butter
3 eggs
1 tsp baking powder
1/4 tsp kosher salt
Pinch of chipotle powder
1/8 cup sour cream
1/2 cup shredded gouda cheese preferably a smoky chipotle if you can find it!
1 splash of lemon juice
Paprika for sprinkling on top

Instructions

Preheat the oven to 350 degrees. Butter the inside of your baking dish with 1 tbsp of butter – my dish is about 7×7. Gather your asparagus and mushrooms and slice/dice how you prefer. I leave my asparagus as one piece but I slice my mushrooms. Sauté the asparagus and mushrooms in a pan on your stove in a tbsp of butter. Take off the stove when the mushrooms have decreased in size and the asparagus is slightly tender.
Crack the three eggs into a mixing bowl. Add the baking powder, kosher salt, chipotle powder and mix. Now add in the sour cream, gouda cheese and splash of lemon juice. Let it sit for a minute to allow the spices to absorb into the mixture.
Grab your gluten free tortilla wrap and place it in the baking dish; press the sides of the wrap up against the sides of the dish. It should stick a little due to the butter and conform to the shape of your dish.
Take your mushrooms and asparagus and add them to your bowl of eggs and other ingredients. Mix it all gently and then add the entire mixture to the tortilla in the baking dish. Set in the oven, uncovered and bake for twenty minutes.
Check the dish every five minutes or so, and at twenty minutes use the toothpick check to see if the middle has set enough for you. I like mine to set quite firmly, so I like the toothpick to come out pretty darn clean. You can decide to let it cook longer if needed (it could easily cook for another ten minutes depending on your oven, altitude and so on.) When it’s a bit golden brown around the edges of the tortilla and the egg mixture is fairly firm in the middle of the dish, pull it out of the oven. If you let it sit for a few minutes it might be a little easier to slice – or simply dig in and eat the whole thing right out of the dish!