Breakfast Enchilada Bake

Name: Breakfast Enchilada Bake
Prep time: 30 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: Enchilada Bake; 10 large Land O Lakes® Eggs; 1/4 cup milk or water; 3 tablespoons Land O Lakes® Butter; 1/4 cup sliced green onions; 1 teaspoon finely chopped fresh garlic; 1 cup black beans, rinsed, drained; 3 tablespoons chopped fresh cilantro; 1/2 teaspoon salt; 1/8 teaspoon pepper; 12 (8-inch) corn tortillas; 6 (3/4-ounce) slices Land O Lakes® Hot Pepper American each cut into 4 strips; 1 (19-ounce) can enchilada sauce *; 1 cup chunky-style salsa; Toppings; Sour cream, if desired; Salsa, if desired; Chopped fresh cilantro, if desired

Scrambled eggs, black beans, cilantro, garlic and green onions are layered with corn tortillas for a Southwestern brunch bake.

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30 min

Prep Time

1 hr 35 min

Total Time

6 servings

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Ingredients

Enchilada Bake

10 large Land O Lakes® Eggs

¹/₄ cup milk or water

3 tablespoons Land O Lakes® Butter

¹/₄ cup sliced green onions

1 teaspoon finely chopped fresh garlic

1 cup black beans, rinsed, drained

3 tablespoons chopped fresh cilantro

¹/₂ teaspoon salt

¹/₈ teaspoon pepper

12 (8-inch) corn tortillas

6 (3/4-ounce) slices Land O Lakes® Hot Pepper American, each cut into 4 strips

1 (19-ounce) can enchilada sauce

1 cup chunky-style salsa

Toppings

Sour cream, if desired

Salsa, if desired

Chopped fresh cilantro, if desired

*Substitute 2 (10-ounce) cans enchilada sauce.

How to make

STEP 1

Heat oven to 350°F. Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.
STEP 2

Combine eggs and milk in bowl; beat on medium speed until well mixed.
STEP 3

Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; cook, stirring occasionally, 1 minute. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .
STEP 4

Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared pan. Layer 6 corn tortillas, half of egg mixture and 3 slices cheese. Spoon 3/4 cup salsa mixture over all. Repeat layers ending with sauce.
STEP 5

Cover with aluminum foil; bake 20-22 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through.
STEP 6

Top with sour cream, salsa and cilantro, if desired.

Tip #1

Enchiladas can be prepared up to 2 hours ahead. Cover; refrigerate. Bake as directed.

Tip #2

Mild and hot enchilada sauce is sold in cans in the Mexican aisle of the supermarket.

510 Calories

33 Fat (g)

380 Cholesterol (mg)

1040 Sodium (mg)

35 Carbohydrates (g)

7 Dietary Fiber

21 Protein (g)

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