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Breakfast Enchiladas

Breakfast Enchiladas
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Breakfast Enchiladas are a hearty and flavorful morning dish combining fluffy scrambled eggs, sautéed vegetables, and melted cheddar cheese wrapped in soft tortillas, topped with tangy salsa verde or red enchilada sauce, then baked to perfection. This quick and easy recipe is perfect for busy mornings or relaxing weekends, customizable to your taste, and loved by the whole family.

Ingredients

Scale

Main Ingredients

  • 6 flour tortillas (soft and pliable)
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup salsa verde or red enchilada sauce
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro

Optional Toppings

  • Sour cream
  • Avocado slices
  • Jalapeños (sliced or diced)

Variations

  • Cooked chorizo, bacon, or sausage for meat version
  • Mushrooms, spinach, and black beans for vegetarian option
  • Diced jalapeños or hot sauce for added spice
  • Dairy-free cheese and omission of sour cream for dairy-free version
  • Corn kernels and smoked paprika for Southwestern style

Instructions

  1. Prepare the filling: Heat olive oil in a skillet over medium heat. Add diced bell peppers and onions and sauté until softened, about 3-4 minutes. In a bowl, whisk eggs with salt and pepper, then pour into the skillet with the veggies. Stir gently until the eggs are just set but still moist.
  2. Assemble the enchiladas: Preheat the oven to 375°F (190°C). Warm the tortillas slightly to make them more pliable. Spoon an equal amount of the egg and vegetable mixture down the center of each tortilla, sprinkle with shredded cheddar cheese, then roll tightly. Place the rolled tortillas seam-side down in a baking dish.
  3. Add sauce and cheese toppings: Pour enchilada sauce evenly over the rolled tortillas, ensuring each is well covered. Sprinkle extra cheddar cheese on top for a golden, bubbly finish.
  4. Bake to perfection: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling and the tops develop a golden crust.
  5. Garnish and serve: Remove from the oven and let cool slightly. Sprinkle with freshly chopped cilantro and add optional toppings such as sour cream, avocado slices, or jalapeños before serving.

Notes

  • Warm your tortillas before rolling to prevent cracking and make assembly easier.
  • Cook eggs gently to keep the filling moist and fluffy; avoid overcooking.
  • Use fresh, preferably homemade enchilada sauce for the best flavor, though store-bought works well too.
  • Be generous with cheese for a gooey, delicious finish.
  • Allow the enchiladas to rest a few minutes after baking so the filling sets and makes serving easier.

Nutrition

Keywords: Breakfast Enchiladas, quick breakfast, cheesy enchiladas, egg enchiladas, brunch recipe, easy breakfast, Mexican breakfast

Find it online: https://ninagourmet.com/breakfast-enchiladas/