Taco Breakfast Skillet Bake
I don’t know about you but breakfast rocks my world! I love egg dishes so much! The best is when my girls are home from college and everyone is here. Ahhh so amazing. I miss feeding everyone on weekends. It makes me sad not to have a bunch of people to cook for anymore. I made this breakfast skillet bake the other night for dinner. My husband and Jacob went nuts over it! They ate the whole thing and asked if I would make it again soon! Wait till you see how beautiful it is and when you see how simple it is to make you won’t believe it!
Taco Breakfast Skillet Bake
Quick and easy breakfast bake that will taste like nothing you have ever had before. I make it for dinner all the time it’s so good.
Ingredients
- 1 pound ground pork can use any kind of ground meat
- 2 tablespoons olive or avocado oil
- 1 large onion diced
- 6 garlic cloves minced
- 2 tablespoons taco seasoning homemade or purchased
- 1 bunch kale steams removed and chopped
- 1 1/2 cups green or red enchilada sauce homemade or purchased
- 2 cups crushed corn chips I used Siete Chips
- 4-8 eggs
- 1 cup pepper jack cheese grated, optional
- 1/2 cup cotija cheese grated, optional
Instructions
- Preheat oven to 400 degrees
- Heat a 10-14 inch cast iron or oven safe skillet.
- Add the ground meat, onion, garlic and taco seasoning. Cook until the beef is brown and the onions are nice and tender.
- Add the kale and cook until bright green and wilted.
- Turn the heat off and add the enchilada sauce, and the broken up chips.
- Once everything is mixed make wells for your eggs. This depends on how many eggs you are making. Refer to the pictures above for reference.
- Crack the eggs into each well.
- Sprinkle with cheeses and place in oven for 10-12 minutes until the egg whites turn… white !