Breakfast enchilada casserole

Too few ratings

desiree macdonald

Community Member

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
½ sweet potato
½ red onion
canned kidney beans in chili sauce
corn tortillas
1½ cups shredded Mexican cheese blend
½ cup cilantro
avocado
mini can of enchilada sauce
eggs
  • Step 1/4

    • ½ sweet potato

    Dice and cook sweet potatoes in a bit of olive oil at 350° until done.

  • Step 2/4

    • ½ red onion
    • canned kidney beans in chili sauce
    • corn tortillas
    • 1½ cups shredded Mexican cheese blend
    • 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)

  • Step 3/4

    • eggs

    Top layers with raw eggs and a little more cheese. Then replace in oven, switching to the broiler (high)

  • Step 4/4

    • ½ cup cilantro
    • avocado

    Finnish with fresh ingredients, including the remaining raw onions and serve

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