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Breakfast Enchiladas

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Delightful Breakfast Enchiladas filled with scrambled eggs, cheese, and vibrant bell peppers, wrapped in warm corn tortillas.

Ingredients

Scale
  • 8 corn tortillas
  • 6 eggs
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 cup cooked and crumbled sausage or bacon (optional)
  • 1 cup salsa
  • Salt and pepper to taste
  • Olive oil (for cooking)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Sauté the diced onions and bell peppers in olive oil until soft.
  3. Whisk the eggs together in a bowl; season with salt and pepper.
  4. Scramble the eggs with the sautéed vegetables until fully cooked.
  5. Fill each corn tortilla with the egg mixture and shredded cheese.
  6. Arrange the rolled tortillas seam-side down in a baking dish.
  7. Add salsa over the top and sprinkle with remaining cheese.
  8. Bake for 20-25 minutes until bubbly and golden.
  9. Serve warm, garnished with optional toppings like sour cream or avocado.

Notes

These enchiladas can be prepared ahead of time and stored in the fridge or freezer for later. Consider adding vegetables for a different twist.

Nutrition

Find it online: https://www.nailzspa.com/breakfast-enchiladas/

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