Enchilada Breakfast Skillet

There’s no better way to start the day than with something warm, hearty, and just a little bit spicy! These breakfast enchiladas, baked to perfection in a cast iron skillet, are filled with fluffy eggs, savory sausage, and melty cheese, topped with a rich enchilada sauce. Just pop it in the oven, let the flavors meld together, and you’ve got a deliciously cozy breakfast that’s sure to bring everyone to the table. Perfect for weekend brunch or whenever you need a little extra warmth to start your day right.

45 minutes

4 Servings

All Recipes, Appetizers and Sides, Breakfast, Lunch

Ingredients

1 pound ground chorizo

1 tbsp unsalted butter

½ sweet onion, diced

1 red bell pepper, diced

Pinch of salt and pepper

1 medium zucchini, diced

1 ½ cups red enchilada sauce

3 small flour or corn tortillas, cut into small pieces

4 eggs

4 oz sharp white cheddar, shredded

Sour cream, to top

Cilantro, to top

Jalapeno slices, to top

Instructions

Cook the chorizo in a skillet over medium heat until cooked through. Set aside.
Preheat the oven to 450 degrees Fahrenheit.
Heat a 10-12” cast iron skillet over medium heat. Once hot, add the butter.
When the butter is melted, add the onion, bell pepper, and a pinch of salt and pepper.
Stir in the enchilada sauce, tortillas, and ground chorizo until combined. Cook, stirring frequently until the tortillas are soft.
Make 4 small wells in the mixture and crack an egg into each well, then sprinkle the cheese over the top.
Cover the skillet with foil to avoid the cheese from burning and bake for 10-20 minutes or until the eggs are cooked to desired doneness. Begin checking at the 10 minute mark.
Remove from the oven and serve with sour cream and fresh cilantro and jalapeno slices.

Enchilada Breakfast Skillet

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