Recipe: Yummy Breakfast Enchiladas

Breakfast Enchiladas. Breakfast Enchiladas - with scrambled eggs, chili potatoes, spicy turkey, cheese, and a homemade roasted poblano sauce. Love this recipe for breakfast, brunch, or brinner. Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe.

Breakfast Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. This breakfast enchiladas recipe is filled with sausage, eggs, cheese, avocado and more! This Breakfast Enchiladas Casserole is everything you love about enchiladas and breakfast casseroles in one recipe! You can have Breakfast Enchiladas using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Breakfast Enchiladas

1. Prepare 2 pinch of Black Pepper.
2. Prepare 2 pinch of Salt.
3. It's 8 of Eggs.
4. It's 1 can of Salsa.
5. You need 1 1/2 of Green Bellpepper chopped.
6. Prepare 2 clove of Garlic chopped.
7. You need 2 of Roma Tomatoes cubed.
8. It's 1 tbsp of Cilantro chopped.
9. It's 1 1/2 of Yellow Onion chopped.
10. You need 1 1/2 of Queso Fresco.
11. You need 1/4 lb of Monterey Jack cheese shredded.

Layers of corn tortillas, eggs, sausage, bacon, green chili sauce, sour cream. That's why we came up with this burrito/enchilada hybrid—all of the components of a good breakfast burrito in an easy, make-ahead casserole form. Breakfast enchiladas are full of Mexican flavor, and are an extra-special savory breakfast treat. Nothing beats a piping hot batch of enchiladas fresh out of the oven.

Breakfast Enchiladas step by step

1. Heat and oil skillet for sautee high heat..
2. Add onion, bell pepper, garlic, cilantro, tomatoes, salt and pepper in pan. cook roughly 5-6 mins with occasional stirring..
3. You can add any shredded meat of your choice since this is the filling. I usually use shredded Beef or chicken. But most of the time I just use veggies..
4. Cook veggies down where they become thick and saucey. Then remove from heat..
5. Heat and oil different small skillet on med/high heat.
6. Scramble 2 eggs at a time, season if you prefer, I just put a pinch of salt and black pepper..
7. Insert the scrambled 2 eggs in the skillet forming a pancake shape. This should be enough to fill the whole skillet..
8. Cook for about 1 1/2 min to 2 mins until you are able to flip. Do not flip while runny, flip when the top begins to firm up just a bit. Then cook for another 1 1/2 min or so to even out the side..
9. Set egg on plate, add veggie filling, sprinkle some Queso Fresco and roll in place..
10. Top with salsa (I use homemade salsa but you can use any chunky salsa of your likings), and sprinkle with Monerey Jack Cheese..

So why not serve this savory. How to make easy breakfast enchiladas with ham and peppers (or your favorite veggies or breakfast meats). Jump to the Breakfast Enchiladas Recipe or read on to see our tips for making it. These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diet. Breakfast Enchiladas are a top notch breakthrough breakfast recipe, assuming it is possible to have breakthroughs in breakfast.