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Breakfast Enchiladas

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Deliciously customizable breakfast enchiladas filled with scrambled eggs, breakfast meat, and cheese.

Ingredients

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  • 8 flour tortillas
  • 6 eggs
  • 1 cup milk
  • 1 cup cheese (cheddar or Monterey Jack)
  • 1 cup cooked breakfast meat (sausage or bacon)
  • 1 cup salsa
  • Salt and pepper to taste
  • Green onions for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Whisk the eggs, milk, salt, and pepper in a bowl until blended and frothy.
  3. Cook the breakfast meat in a skillet over medium heat until browned.
  4. Scramble the egg mixture into the skillet and cook until creamy and flaky.
  5. Assemble the enchiladas by laying a tortilla flat, spooning the egg mixture, and sprinkling cheese before rolling it up.
  6. Drizzle salsa over the rolled tortillas in a baking dish and sprinkle with more cheese.
  7. Bake for about 20-25 minutes until the cheese is melted and bubbly.
  8. Garnish with green onions and serve!

Notes

Warm the tortillas before filling to make them easier to roll. Can assemble ahead of time and refrigerate before baking.

Nutrition

Find it online: https://recypez.com/breakfast-enchiladas-2/

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