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Food & Home

Breakfast Enchiladas

goop

We love breakfast burritos, but all 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 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.

Serves 4 to 6

9 large eggs

½ teaspoon kosher salt, plus extra as needed

¼ teaspoon ground black pepper

2 tablespoons olive oil or butter, plus extra for greasing the baking dish

½ white onion, finely diced

1 (14-ounce) can black beans, rinsed and drained

6 sprigs cilantro (stem and leaves), finely chopped, plus extra, to garnish

⅓ cup plus ¼ cup crumbled queso fresco

1 cup good-quality red or green salsa or enchilada sauce

6 soft taco flour tortillas

sliced avocado, lime wedges, and sour cream, 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 the salt and 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 oil or butter, then spread over half the salsa. Divide the egg mixture among the 6 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.