Breakfast enchilada casserole

Breakfast enchilada casserole

Based on 0 ratings
desiree macdonald

desiree macdonald

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
sweet potato
red onion
canned kidney beans in chili sauce
2
corn tortillas
½ cups
shredded Mexican cheese blend
cup
cilantro
avocado
mini can of enchilada sauce
1⅔
eggs
  • Step 1/4

    • sweet potato

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

  • Step 2/4

    • red onion
    • canned kidney beans in chili sauce
    • 2 corn tortillas
    • ½ 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

    • 1⅔ eggs

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

  • Step 4/4

    • cup cilantro
    • avocado

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

  • Enjoy your meal!

    Breakfast enchilada casserole

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