Name: Cheesy Enchilada Breakfast Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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

Description

A delicious and hearty Cheesy Enchilada Breakfast Skillet perfect for starting the day with a burst of flavor.

Ingredients

Scale

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

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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