Breakfast Enchilada Casserole

by Katie on September 19, 2014

Raise your hand if you like breakfast for dinner! {hand raised}

I happen to be partial to breakfast for dinner for a few reasons. It’s a great inexpensive way to feed you family and, well…saving money makes me happy! I never make a real breakfast during the typical breakfast hours, so if it weren’t for breakfast for dinner we would never enjoy the wonderful breakfasty dishes. Most of all – I’m partial to breakfast for dinner just because it tastes great!

When we were in Colorado this summer we ate at Snooze (which is more than amazing, by the way). If you are in Denver you definitely have to go there – and you seriously need to make it a priority to get to Colorado as fast as you can if you have never been there – it’s so beautiful!

Anyways…they make the most mazing breakfast tacos (and gluten-free pancakes!).

Since then I’ve been feeling the breakfast with a Mexican flair. We’ve done tacos and huevos rancheros, but we have also loved eating this Breakfast Enchilada Casserole! It’s full of great Mexican and breakfast flavors and it has become a favorite around here! Serve with some fruit and potatoes and you have yourself an easy meal!

Breakfast Enchilada Casserole - Serve breakfast for dinner in a brand new way!   A Mexican take on traditional eggs!

Breakfast Enchilada Casserole

Yield: 6

Ingredients

  • 2 Tablespoon butter
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 10 eggs (whisked with a little water)
  • 1 clove garlic, minced
  • 1 can (15 oz.) black beans, drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 2 (10 oz) can red enchilada sauce (check labels for GF)
  • 3/4 cup sour cream
  • 2 cups Cheddar cheese, shredded
  • 9-12 corn tortillas

Instructions

  1. Add butter to a large skillet and melt over medium heat. Add diced onion and pepper and sauté until onion is translucent. Add garlic and sauté for one more minute.
  2. Add the whisked eggs to the skillet. Add in salt, pepper and black beans. Scramble until fully cooked.
  3. Make the enchilada sauce in a medium bowl by combining the enchilada sauce, cumin, chili powder and sour cream. Stir together.
  4. Grease a deep 8x8 or 9x9 inch baking dish. Spoon a little sauce into the pan - enough to lightly cover the pan. Layer the tortillas, 1/2 of the egg mixture, sauce and cheese. Repeat. For the third layer add the tortillas and top with sauce and cheese.
  5. Baked at 350 degrees for 30 minutes - until cheese is melted. Sometimes I put mine under the broiler for a minute to brown the cheese more.
http://www.cuttingbackkitchen.com/2014/09/19/breakfast-enchilada-casserole/

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