Description
Easy Breakfast Enchiladas are a delicious and satisfying way to start your day! This quick recipe wraps fluffy scrambled eggs, melted cheese, and your choice of protein in soft corn tortillas, all topped with flavorful enchilada sauce. Perfect for busy mornings or leisurely brunches, these enchiladas are not only simple to prepare but also allow for endless customization. Add your favorite veggies or spices for a personal twist. They also reheat beautifully, making them an excellent meal prep option. In under an hour, you can enjoy a hearty breakfast that will please everyone at the table!
Ingredients
- 8–10 corn tortillas
- 6 large eggs
- 1 cup shredded cheese (cheddar/Monterey Jack)
- ? cup diced bell peppers
- ? onion (diced)
- 1 can enchilada sauce (red or green)
Instructions
- Preheat oven to 350?F (175?C) and spray a baking dish with nonstick cooking spray.
- Saut? diced onions and bell peppers in a skillet over medium heat until soft, about 5 minutes. Whisk eggs with salt and pepper, then pour into the skillet and scramble until cooked through.
- Lay tortillas flat and fill each with egg mixture and cheese; roll tightly.
- Pour half the enchilada sauce into the baking dish, place rolled tortillas seam-side down, then drizzle remaining sauce on top.
- Sprinkle with extra cheese, cover with foil, and bake for 20 minutes; uncover and bake for an additional 10 minutes until golden brown.
Notes
For added freshness, top with chopped cilantro or green onions before serving.
Make ahead by preparing the filling in advance and assembling just before baking.
For a vegetarian option, substitute eggs with scrambled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (160g)
- Calories: 320
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg