I have always been a massive sucker for enchiladas. It honestly doesn’t matter whether they’re filled with shredded chicken, barbacoa beef, or just plain old cheese. If you roll it up in a tortilla and smother it in spicy enchilada sauce, then I’m in. And today I want to show you a unique take on the classic dish with my recipe for breakfast enchiladas.
Now, I got to say, this dish has quickly become one of my new favorite things to eat for breakfast. Its savory and salty filling composed of scrambled eggs, cheese, and breakfast meat pairs perfectly with the spicy and smokey flavors of our homemade enchiladas sauce. And it’s so hearty and filling that you are guaranteed to be full and ready to go for the day ahead.
Tips, Tricks & Suggestions
- Today I will be using bacon in my breakfast enchiladas because it is what my family enjoys. That being said you can use any breakfast meat that you prefer in this recipe whether it’s ham, breakfast sausage, or chorizo. Just make sure that it is either diced or crumbled into small pieces and fully cooked before adding it to the eggs.
- What type of tortilla works best for this dish? Well, normally corn is preferred over flour in most enchiladas. But for this recipe, I firmly believe that flour is the better option as its flavor pairs well with the egg filling.
- Save yourself some time in the morning by cooking the filling and assembling the enchiladas the night before. Just keep them in your fridge overnight and the next morning all you have to do is cover them with the enchilada sauce + cheese and bake as instructed. Just make sure to take them out of your fridge a good 30 minutes before baking so that they come to room temperature.
- While you surely can use regular old store-bought enchilada sauce, I highly recommend that you check out our recipe for homemade enchilada sauce. It’s really not as difficult to make as you may believe and tastes so much better.
Breakfast Enchiladas Recipe
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Ingredients
1 Tablespoon of oil
½ Cup of green bell pepper, diced
½ Cup of onion, diced
1 Teaspoon of chili powder
½ Teaspoon of ground cumin
6 Eggs, lightly beaten
1 Lb of breakfast meat of your choice, cooked and crumbled
1½ to 2 Cups of shredded Mexican style cheese
8 Medium-sized flour tortillas
1½ to 2 Cups of enchilada sauce
Instructions
- Make the filling: Heat the tablespoon of oil in a large skillet/pan over medium heat and toss in the bell pepper, and onion. Saute these ingredients for 5 minutes, or until the onions become translucent. Sprinkle in the chili powder and cumin, and continue to saute for another minute.
Next pour in the eggs and cook for another minute or two just so the eggs are slightly set and scrambled. You want the eggs to be less cooked than you prefer as they will cook more in the oven later. Take the skillet/pan off of the heat, toss in the cooked breakfast meat, and stir to incorporate everything together.
- Preheat your oven to 375℉, 190℃
- Form the enchiladas: Get out a 13 x 9 inch baking dish and pour enough enchilada sauce into it so that a thin layer covers the bottom. Then get out a flour tortilla and fill it with about ½ cup of the filling, along with some shredded cheese.
Roll this tortilla up and place it into the baking dish seam side down. Continue this process until you have 8 enchiladas, or until all of this filling is used. Cover these enchiladas with the remaining enchiladas sauce, and as much cheese as you prefer.
- Place the enchiladas into your heated oven and let them bake for about 15 to 20 minutes, or until the cheese is melted and the enchilada sauce is bubbling.
- Take the breakfast enchiladas out of the oven and serve immediately, enjoy!
Breakfast Enchiladas Recipe
Ingredients
- 1 Tablespoon of oil
- ½ Cup of green bell pepper diced
- ½ Cup of onion diced
- 1 Teaspoon of chili powder
- ½ Teaspoon of ground cumin
- 6 Eggs lightly beaten
- 1 Lb of breakfast meat of your choice cooked and crumbled
- 1½ to 2 Cups of shredded Mexican style cheese
- 8 Medium-sized flour tortillas
- 1½ to 2 Cups of enchilada sauce
Instructions
- Make the filling: Heat the tablespoon of oil in a large skillet/pan over medium heat and toss in the bell pepper, and onion. Saute these ingredients for 5 minutes, or until the onions become translucent. Sprinkle in the chili powder and cumin, and continue to saute for another minute. Next pour in the eggs and cook for another minute or two just so the eggs are slightly set and scrambled. You want the eggs to be less cooked than you prefer as they will cook more in the oven later. Take the skillet/pan off of the heat, toss in the cooked breakfast meat, and stir to incorporate everything together
- Preheat your oven to 375℉, 190℃
- Form the enchiladas: Get out a 13 x 9 inch baking dish and pour enough enchilada sauce into it so that a thin layer covers the bottom. Then get out a flour tortilla and fill it with about ½ cup of the filling, along with some shredded cheese. Roll this tortilla up and place it into the baking dish seam side down. Continue this process until you have 8 enchiladas, or until all of this filling is used. Cover these enchiladas with the remaining enchiladas sauce, and as much cheese as you prefer.
- Place the enchiladas into your heated oven and let them bake for about 15 to 20 minutes, or until the cheese is melted and the enchilada sauce is bubbling.
- Take the breakfast enchiladas out of the oven and serve immediately, enjoy!
