Breakfast enchilada casserole
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
- ⅛ sweet potato
Dice and cook sweet potatoes in a bit of olive oil at 350° until done.
- ⅛ red onion
- ⅓ canned kidney beans in chili sauce
- 2 corn tortillas
- ½ cups shredded Mexican cheese blend
- ⅓ mini can of enchilada sauce
In a cast iron pan, layer tortillas, beans, cooked sweet potatoes, part of the onions, & part of the shredded cheese in 2 layers, dumping enchilada sauce over it evenly, and cook at 350° until bubbly (approx 20 minutes)
- 1⅔ eggs
Top layers with raw eggs and a little more cheese. Then replace in oven, switching to the broiler (high)
- ⅛ cup cilantro
- ⅓ avocado
Finnish with fresh ingredients, including the remaining raw onions and serve
Enjoy your meal!