We love breakfast burritos, but all of that last-minute assembly and rolling isn’t exactly realistic when you’re cooking for a crowd. That’s why we came up with this burrito/enchilada hybrid—all of the components of a good breakfast burrito in an easy, make-ahead casserole form. If you have time to make salsa or enchilada sauce, go for it; if not, use your favorite store-bought version.
2 tablespoons olive oil or butter + extra for greasing the baking dish
9 large eggs
½ teaspoon kosher salt + extra as needed
¼ teaspoon ground black pepper
½ white onion, finely diced
1 14-ounce can black beans, rinsed and drained
6 sprigs of cilantro (stem and leaves), finely chopped + extra to garnish
⅓ cup + ¼ cup crumbled queso fresco
1 cup good quality red or green salsa or enchilada sauce
6 soft taco flour tortillas
sliced avocado, to garnish
1. Preheat the oven to 375°F.
2. Heat a large nonstick skillet over medium heat. Crack the eggs into a large bowl, beat, and season with ½ teaspoon of the salt and the ¼ teaspoon of pepper. Add the oil or butter and swirl around in the pan. Add the eggs and cook until just scrambled but still a little wet.
3. Transfer the eggs to a large bowl. Add the white onion, black beans, cilantro, and ⅓ cup of the queso fresco. Stir to combine and taste for seasoning.
4. Grease the baking dish with olive oil or butter, then spread over half of the salsa. Divide the mixture between the 6 flour tortillas, rolling them up as you go and lining in the baking dish seam side down.
5. Top the tortillas with the remaining ½ cup of salsa and scatter over the remaining ¼ cup of queso fresco.
6. Bake in the oven for 15 minutes, then broil until the cheese begins to brown.
7. Serve with sliced avocado, extra cilantro, lime, and sour cream on the side.