Barbacoa Beef and Egg Skillet Bake
Baked eggs in barbacoa beef and topped with cheese, this is a perfect way to turn leftover barbacoa beef into an amazing brunch in just 20 minutes.
When I do meal planning every week, there are a couple fixed dishes that are always on the menu. Slow cooker barbacoa beef and pico de gallo are two of these dishes.
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.
I hope you enjoy this recipe. As always, once you get a chance to make it, let me know how it turns out for you in the comments below. I read and enjoy every single comment. 🙂
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Leftover Barbacoa Beef and Egg Bake
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Gluten Free, Paleo
- Method: Bake
- Cuisine: Mexican
Description
A perfect way to turn leftover barbacoa into a hearty breakfast or brunch with baked eggs and pico de gallo.
Ingredients
- 2 1/2 cups barbacoa beef (click here for the recipe), drained
- 6 eggs
- 1/4 cup shredded cheddar cheese
- 1 cup pico de gallo for serving (click here for the pico recipe)
Instructions
- Preheat oven to 425°F.
- 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.
- Top with pico de gallo and enjoy!
Nutrition
- Serving Size: 1
- Calories: 228
- Sugar: 1.1g
- Sodium: 811mg
- Fat: 10.4g
- Saturated Fat: 4g
- Carbohydrates: 17.4g
- Fiber: 2g
- Protein: 17.3g
- Cholesterol: 269mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
Yumm! I’m trying to get better about using things we have on hand (leftover meat, eggs, etc.), and this looks so freakin’ good!
Thank you, Lindsey! Leftovers are gold, sometimes! 🙂
oh my gosh, this looks amazing. I love barbacoa
That looks amazing! Drool worthy for sure. Can’t wait to make it tomorrow. Compiling my ingredients list and off to the store soon!
This looks absolutely delicious! It will need to go on my list of ‘to make’ recipes!
I love egg dishes! So nice to be able to take leftover ingredients from one meal and use them to create another. 🙂
That sounds mouthwatering! I want it in my life RIGHT NOW.
Looking at these photos makes me want to make this RIGHT NOW. But 11 PM isn’t exactly the best time to do it 😛 😛
Oh this looks so good! I love hearty egg breakfasts, so this would be perfect.