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Beef Breakfast Enchiladas: Easy Make-Ahead Brunch Recipe

Hearty Beef and Egg Breakfast Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 1 lb Ground beef Lean (85/15 recommended)
  • 8 large Eggs Lightly beaten
  • 1 cup Black beans Canned, rinsed and drained
  • 1 small White onion Diced
  • 8 large Flour tortillas Burrito or soft taco size
  • 2 cups Red enchilada sauce Divided use
  • 2 cups Mexican blend cheese Shredded, divided
  • 1 tsp Cumin Ground
  • 1 tsp Chili powder
  • 1 medium Avocado Sliced, for garnish
  • 1/2 cup Pico de gallo For garnish
  • 1/4 cup Sour cream For garnish
  • 2 tbsp Fresh cilantro Chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and crumbled. Drain excess grease. Stir in the cumin, chili powder, and black beans. Remove from heat and set aside in a large mixing bowl.
  • In the same skillet over medium heat, scramble the beaten eggs until soft curds form but they are still slightly moist (they will finish cooking in the oven). Gently fold the scrambled eggs into the beef and bean mixture.
  • Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish to coat it.
  • Spoon a generous portion of the beef and egg mixture into the center of a tortilla, top with a sprinkle of cheese, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour the remaining enchilada sauce evenly over the filled tortillas and top with the remaining shredded cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbling and the edges of the tortillas are slightly golden.
  • Remove from the oven and let cool for 5 minutes. Top with sliced avocado, fresh pico de gallo, dollops of sour cream, and chopped cilantro before serving.