My daughter and husband both requested Mexican food for Friday night’s dinner so I made up a batch of refried beans, shredded beef, and enchilada sauce then made enchiladas. They were delicious and we all loved them. Today, I remembered that I once ordered an enchilada from a restaurant several years ago, that was served with an over-easy egg on top… it was love at first bite! I decided to surprise my husband today with shredded beef and bean enchiladas topped with an egg and fresh avocado. I used up the leftover ingredients from Friday night’s dinner and he was thrilled. He said that the egg & egg yolk mixed with the spicy sauce, beef, beans, and avocado was great and most definitely blog-worthy. If you love enchiladas and eggs this recipe is a must-try – trust me!
How to Make Breakfast Enchiladas
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray then pour a bit of enchilada sauce in the bottom.
Spread some refried beans down the center of a small flour tortilla. Top the beans with some shredded beef; roll and place into the prepared baking pan. Repeat with another tortilla. Pour enchilada sauce down each rolled tortilla and top with some shredded Monterrey jack cheese.
Cover with tinfoil and place into the oven to bake for 20 minutes. Remove the tinfoil and cook an additional 5 minutes, or until the cheese is completely melted.
While the enchiladas are cooking for the last five minutes, cook the egg. Heat some cooking spray in a small skillet over medium heat. Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste. Once the white of the egg is no longer transparent, add the 2 teaspoons of water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard.
Remove the enchiladas from the oven and place the egg on top. Add some diced avocado and chopped cilantro then serve immediately. Enjoy.