Introduction to Cheesy Enchilada Breakfast Skillet
Being a mom on the run between home, work, and everything in between, I get it; fast yummy food is everything. Welcome Cheesy Enchilada Breakfast Skillet—your new bestie for tasty mornings! Quick to prepare, this dish really packs a kick of bright spices and cheesy goodness. It’s a one-pan wonder your family will ask for more of. Think of the delight of serving a hearty breakfast ready in under thirty minutes. This recipe isn’t just any breakfast but a yummy way to kick off your day.
Why You’ll Love This Cheesy Enchilada Breakfast Skillet
This Cheesy Enchilada Breakfast Skillet is a dream come true for anyone short on time but big on flavor. Within thirty minutes, you can serve up a family-friendly meal that’s hearty and satisfying. Not only is it a one-pan dish, making cleanup a breeze, but the delightful combination of spices and cheesy goodness ensures every bite is a taste explosion. It’s breakfast made easy and delicious!
Ingredients for Cheesy Enchilada Breakfast Skillet
Gathering the right ingredients is key to creating this flavorful Cheesy Enchilada Breakfast Skillet. Here’s what you’ll need:
- Olive Oil: A healthy fat for sautéing vegetables and adding richness.
- Yellow Onion: Adds a sweet and savory base flavor that complements the spices.
- Red Bell Pepper: Sweet and crunchy, it brightens up the dish with color and taste.
- Jalapeño Pepper: Adds a spicy kick; adjust to your heat preference.
- Black Beans: A protein-packed addition that also adds creaminess and texture.
- Ground Cumin: A warm, earthy spice that enhances the Mexican flavor profile.
- Chili Powder: Brightens up the dish with a blend of spices and heat.
- Kosher Salt: Essential for elevating all the flavors in the skillet.
- Red Enchilada Sauce: The star of the show! It adds moisture and a burst of flavor.
- Large Eggs: These create luscious “wells” in the skillet, providing protein and richness.
- Monterey Jack Cheese: Melts beautifully for a creamy texture and mild flavor.
- Cheddar Cheese: Adds tang and richness for an extra cheesy touch.
- Fresh Cilantro: A refreshing herb that enhances the overall freshness of the dish.
- Avocado: Creamy and rich, it balances the spices perfectly.
- Scallions: Adds a mild onion flavor and crunch as a garnish.
- Sour Cream: A dollop on top cools down the spices and adds creaminess.
- Lime Wedges: A squeeze of lime juice brightens all the flavors, making them pop.
Feel free to get creative with your ingredients! Add other colorful veggies, or swap in your favorite proteins for extra flair. The exact quantities are listed at the bottom of this article for easy printing.
How to Make Cheesy Enchilada Breakfast Skillet
Now that we have our ingredients ready, let’s dive into making this delightful Cheesy Enchilada Breakfast Skillet. Each step is straightforward, ensuring your morning routine stays smooth and hassle-free.
Step 1: Heat the Skillet
Start by heating two tablespoons of olive oil in a large oven-safe skillet over medium heat. You’ll know it’s ready when the oil glistens and feels warm to the touch. This step sets the stage for sautéing those flavorful veggies.
Step 2: Cook the Vegetables
Next, add in the diced yellow onion, red bell pepper, and minced jalapeño. Sauté them for about four minutes until they’re softened and fragrant. The colors and aromas waft through your kitchen, making it feel like a lovely morning fiesta.
Step 3: Add Beans and Spices
After the veggies have softened, stir in the black beans, ground cumin, chili powder, and kosher salt. Cook for an additional two minutes while stirring. You’ll love how the spices mingle, creating a warm, savory hug for your taste buds.
Step 4: Combine with Enchilada Sauce
Pour that luscious red enchilada sauce over the mixture and stir it in thoroughly. Letting it simmer for about two minutes helps all those beautiful flavors meld together. Can you smell that? It’s the scent of a weekend breakfast just waiting to happen!
Step 5: Add Eggs
Using the back of a spoon, create six small wells in the mixture. Crack one egg into each well carefully. This step transforms our mix into a breakfast masterpiece, with sunny yolks nestled among the spices and beans.
Step 6: Sprinkle Cheese and Bake
Generously sprinkle both Monterey Jack and cheddar cheese over the skillet. Now, it’s time to transfer it to your preheated oven at 375°F. Bake for about 12 minutes until the egg whites are set but the yolks remain blissfully runny. It’s a cheesy, eggy dream come true!
Tips for Success
- Prep your ingredients ahead of time to make cooking a breeze.
- Experiment with different veggies like zucchini or spinach for variety.
- If you like it hotter, add more jalapeño or some diced green chilies.
- Use a non-stick skillet if you’re worried about sticking.
- Double the recipe to enjoy leftovers that heat up beautifully!
Equipment Needed
- Large Oven-Safe Skillet: A cast-iron skillet works great, but any oven-safe skillet will do.
- Spatula: A sturdy spatula helps in mixing and serving.
- Measuring Cups and Spoons: Useful for precise ingredient quantities.
- Mixing Bowl: Handy for cracking eggs before adding them to the skillet.
Variations
- Vegetarian Delight: Add extra vegetables like zucchini, spinach, or cherry tomatoes for a nutrient boost.
- Meat Lover’s Skillet: Incorporate diced cooked chicken, turkey sausage, or chorizo for added protein.
- Cheese Lovers: Experiment with different cheese varieties like pepper jack for an extra kick or feta for a Mediterranean flair.
- Whole Grain Twist: Serve the dish over a bed of cooked quinoa or brown rice for a hearty, fiber-rich meal.
- Low-Carb Option: Swap out beans for roasted cauliflower to cut down on carbs while keeping all the flavors.
Serving Suggestions for Cheesy Enchilada Breakfast Skillet
- Pair with warm corn tortillas for a delightful scoop-and-enjoy experience.
- Serve alongside fresh fruit, like sliced oranges or berries, for a sweet balance.
- A chilled glass of grapefruit juice enhances the flavors beautifully.
- Garnish with extra cilantro for a vibrant presentation.
FAQs about Cheesy Enchilada Breakfast Skillet
Can I make the Cheesy Enchilada Breakfast Skillet ahead of time? Absolutely! You can prepare the mixture the night before, store it in the fridge, and then bake it in the morning. This makes breakfast super quick for busy days.
What if I don’t have an oven-safe skillet? No worries! You can cook everything on the stovetop and then transfer it to a baking dish to finish in the oven. Just make sure to adjust the cooking time since the dish might be shallower.
How can I customize the heat level? If you prefer milder flavors, opt for a smaller amount of jalapeño or use mild chili powder. For a spicier twist, add diced green chilies or use hot salsa instead of enchilada sauce.
Is this Cheesy Enchilada Breakfast Skillet gluten-free? Yes, this dish is naturally gluten-free, as long as you use gluten-free enchilada sauce. Just check the label to ensure it’s safe.
Can I freeze leftovers? Definitely! Just let the skillet cool completely before transferring to an airtight container. It should hold up in the freezer for about a month. Reheat in the oven or microwave when you’re ready to enjoy!
Final Thoughts on Cheesy Enchilada Breakfast Skillet
There’s something truly heartwarming about starting your day with a Cheesy Enchilada Breakfast Skillet. It’s a delightful blend of flavors and textures that brings everyone together around the breakfast table. As the cheesy goodness melts into the spices, you’ll find yourself savoring every bite and sharing smiles. This dish is more than just a meal; it’s a way to gather your loved ones and nourish them with warmth and comfort. Whether it’s for a weekend brunch or a busy weekday breakfast, this skillet is sure to become a cherished favorite, brightening your mornings with joy and flavor.
Print
Cheesy Enchilada Breakfast Skillet
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and hearty Cheesy Enchilada Breakfast Skillet perfect for starting the day with a burst of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 1 can (10 ounces) red enchilada sauce
- 6 large eggs
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 scallions, thinly sliced
- 0.25 cup sour cream
- Lime wedges, for serving
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, red bell pepper, and jalapeño, cooking until softened and fragrant, about 4 minutes.
- Stir in black beans, ground cumin, chili powder, and salt. Cook, stirring, for 2 minutes until the spices are aromatic.
- Pour enchilada sauce over the mixture and combine thoroughly. Let the mixture simmer for 2 minutes.
- Using a spoon, create six small wells in the mixture. Crack an egg carefully into each well.
- Sprinkle both Monterey Jack and cheddar cheese evenly over the skillet. Transfer the skillet to an oven preheated to 375°F and bake until egg whites are set but yolks remain slightly runny, about 12 minutes.
- Remove skillet from oven and allow to cool for 2 minutes. Garnish with chopped cilantro, sliced avocado, scallions, dollops of sour cream, and lime wedges before serving.
Notes
- Feel free to add other vegetables or proteins to customize your skillet.
- Adjust the amount of jalapeño to control the heat level.
- This dish can be made ahead and reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of skillet
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 240mg
