Barbacoa Beef and Egg Skillet Bake
"Normally, the first barbacoa meal is tacos. With pico on hand, that makes things super easy and tasty. From there, Han makes quesadillas and I make noodle bowls. All from the same batch of barbacoa beef. Today’s recipe is a special one. We added eggs and cheese, then bake them with the leftover barbacoa beef. It literally takes no time to prepare but the result is glorious. Top the barbacoa beef and egg skillet with pico de gallo, boom! You have a hearty breakfast or weekend brunch right there."
Serves4 People
Preparation Time5 min
Cooking Time15 min
Ingredients
- 2 1/2 cups barbacoa beef, drained
- 6 eggs
- 1/4 cup shredded cheddar cheese
- 1 cup pico de gallo for serving
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Preheat oven to 425°F.
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Take out the leftover barbacoa from your fridge and microwave for 2 minutes, then drain. Arrange barbacoa in a 9-inch cast iron skillet. Use a spoon to make 6 wells in the barbacoa. Break an egg into each well. Sprinkle cheese all over and bake for 15 minutes or until the eggs are set.
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Top with pico de gallo and enjoy!