Breakfast Enchilada Bake Recipe
Scrambled eggs, black beans, cilantro, garlic and green onions are layered with corn tortillas for a Southwestern brunch bake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Hand mixer
- Baking dish
- Nonstick skillet
- Mixing bowl
- Spatula
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Can opener
- Aluminum foil
- Whisk
Ingredients
- Enchilada Bake
- 10 large Land O Lakes® 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® Hot Pepper American 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
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