Breakfast Enchiladas
Start your day with a burst of flavor by indulging in these breakfast enchiladas. Packed with fluffy scrambled eggs, cheese, and a zesty salsa, this dish is not only delicious but also incredibly easy to make. Whether you’re feeding a crowd or enjoying a cozy morning at home, these enchiladas are sure to please everyone at the table. Get ready to elevate your breakfast game with this comforting and flavorful recipe!
Ingredients
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup salsa
– 4 large flour tortillas
– 1/4 cup chopped green onions
– 1 tablespoon olive oil
– Salt and pepper to taste
– Sliced jalapeños (optional)
– Lime wedges for serving
– Additional salsa for topping
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 250 calories, 15g of fat, 20g of protein, and 2g of carbohydrates. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk the eggs and season with salt and pepper.
3. Heat olive oil in a skillet over medium heat.
4. Add the eggs to the skillet and scramble until fully cooked.
5. Lay a tortilla flat and add a portion of scrambled eggs in the center.
6. Top the eggs with shredded cheese and a spoonful of salsa.
7. Roll the tortilla tightly around the filling.
8. Place the rolled enchiladas seam side down in a baking dish.
9. Repeat with remaining tortillas and filling.
10. Pour additional salsa over the top and sprinkle with green onions.
11. Bake in the preheated oven for 15–20 minutes until cheese is melted and bubbly.
Alternative Ingredients
You can substitute eggs with tofu for a vegan option, and use dairy-free cheese for a lactose-free version. Feel free to change the filling to include your favorite vegetables or proteins!
Serving and Pairings
Serve these breakfast enchiladas with a side of fresh fruit, a dollop of sour cream, or avocado slices. Pair with coffee or freshly squeezed orange juice for a complete breakfast experience.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes, or microwave for 1–2 minutes. They can also be frozen for up to 2 months.
Cooking Mistakes
- Overcooking the eggs can make them rubbery; scramble just until set.
- Using cold tortillas can lead to cracking; warm them slightly before filling.
- Not sealing the enchiladas tightly can result in spills during baking.
- Skipping the salsa on top can dry out the enchiladas.
- Forgetting to preheat the oven can lead to uneven cooking.
Helpful Tips
- Experiment with different cheese types for varied flavors.
- Add black beans or spinach for extra nutrition.
- Use homemade salsa for a fresh taste.
- Consider adding spices like cumin or paprika for a kick.
FAQs
Can I make breakfast enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time. Assemble them, cover, and refrigerate. Just bake them when ready to serve!
What toppings can I use for breakfast enchiladas?
You can top your enchiladas with avocado slices, sour cream, fresh cilantro, or extra salsa for added flavor.
Are breakfast enchiladas spicy?
The spice level can be adjusted based on your salsa choice. Use mild salsa for a less spicy dish or add jalapeños for heat.
Can I freeze breakfast enchiladas?
Yes, you can freeze them. Just wrap them tightly in foil or plastic wrap before freezing.
What should I serve with breakfast enchiladas?
They pair well with fresh fruit, a green salad, or a refreshing yogurt parfait for a balanced meal.
Conclusion
Breakfast enchiladas are a delightful way to start your day, combining the heartiness of eggs with the zest of salsa in a warm tortilla. This dish is not only versatile and easy to make but also perfect for any breakfast table. Enjoy the deliciousness and make it your own!
Breakfast Enchiladas
Ingredients
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sliced jalapeños optional
- Lime wedges for serving
- Additional salsa for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk the eggs and season with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Add the eggs to the skillet and scramble until fully cooked.
- Lay a tortilla flat and add a portion of scrambled eggs in the center.
- Top the eggs with shredded cheese and a spoonful of salsa.
- Roll the tortilla tightly around the filling.
- Place the rolled enchiladas seam side down in a baking dish.
- Pour additional salsa over the top and sprinkle with green onions.
- Bake in the preheated oven for 15–20 minutes until cheese is melted and bubbly.