Leftover Barbacoa Beef and Egg Bake
A perfect way to turn leftover barbacoa into a hearty breakfast or brunch with baked eggs and pico de gallo.
- 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
Ingredients
Scale
- 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
Keywords: barbacoa beef
Find it online: https://www.streetsmartkitchen.com/barbacoa-beef-egg-bake/
