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Breakfast Enchilada Bake

Presented by:
Land O' Lakes
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Southwestern style breakfast or brunch with scrambled eggs, black beans, cilantro, onions and salsa.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 35 min
Recipe Servings

10 Land O Lakes® All-Natural 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® Deli Hot Pepper Cheese, each cut into 4 strips*
1 (19-ounce) can enchilada sauce**
1 cup chunky-style salsa

Sour cream, if desired
Salsa, if desired
Chopped fresh cilantro, if desired

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

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

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 .

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.

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

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

*Substitute Land O Lakes® Deli White American Cheese.

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



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