Description
A quick and flavorful skillet meal combining breakfast staples with enchilada sauce and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 4 large eggs
- 1/2 cup enchilada sauce (red or green)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cooked black beans (rinsed and drained)
- 2 corn tortillas, cut into small pieces
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream
Instructions
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add onion and bell pepper. Cook until softened, about 5 minutes.
- Stir in the tortilla pieces and black beans. Cook for 2 minutes.
- Pour the enchilada sauce evenly over the vegetables and beans.
- Crack the eggs directly into the skillet, spacing them out. Season eggs lightly with salt and pepper.
- Sprinkle the cheese over the top of the skillet contents.
- Transfer the skillet to a preheated oven at 375 degrees Fahrenheit (190 Celsius).
- Bake for 10 to 12 minutes, or until the egg whites are set and the cheese is melted and bubbly.
- Remove from the oven. Let it cool for a few minutes before serving directly from the skillet or topping with desired extras.
Notes
- Use leftover cooked chicken or ground meat for added protein.
- If you do not have an oven-safe skillet, transfer the mixture to a baking dish before adding the eggs and cheese.
- Adjust the amount of enchilada sauce based on your preference for sauciness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking/Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 25
- Cholesterol: 300
Keywords: enchilada, breakfast, skillet, eggs, Mexican, quick meal, vegetarian breakfast