Quick, Scrumptious Breakfast Enchiladas

 

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Breakfast Enchiladas

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CREAMY BREAKFAST ENCHILADAS RECIPE | Easy Creamy Enchilada Sauce Recipe | Enchiladas Rojas Casserole

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Ingredients. Ingredient Checklist. 1 pound hot ground pork sausage. 2 tablespoons butter or margarine.

4 thinly sliced green onions. 2 tablespoons chopped fresh cilantro. 14 eggs, beaten. 3/4 teaspoon salt. 1/2 teaspoon pepper.

Breakfast enchiladas are a fully loaded make-ahead breakfast. They’re perfect for lazy weekends, guests, holidays, or even for ‘breakfast for dinner’! Ham (or sausage), veggies and cheese are wrapped in tortillas and topped with a seasoned egg mixture. After resting overnight, it all bakes together for the perfect meal. If you’re making these the day before, cover and refrigerate at this point to bake later.If you’re making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.

Bake uncovered for 30 minutes then broil. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.

Pour egg mixture over rolled tortillas and then top with reserved 1/4 cup of ham mixture. Cover with foil, and refrigerate overnight or at least 4 hours. Bake at 350 degrees for 30-40 minutes until eggs are set. Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake.

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and. Simple and quick beef enchiladas.

Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice. These delicious Overnight Breakfast Enchiladas are the perfect, easy breakfast recipes that are made the night before!

I’m all for overnight breakfast casseroles. This is because I’m all about sleeping as long as possible every single morning. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute.

Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, and flour. Pour.

List of related literature:

Carefully turn the quesadillas over and cook on the other side until cooked through and crisp, 2 minutes longer.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add the quesadillas a few at a time, making sure not to crowd the skillet, and cook for 2 to 4 minutes per side, or until golden brown and lightly crisp.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
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HMH Books, 2013

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Bake enchiladas on lower rack until heated through and cheddar is melted, 20 to 25 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Bake enchiladas on lower rack until heated through and cheese is melted, 20 to 25 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Bake until enchiladas are heated through, about 25 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cover the tops of the enchiladas with any remaining sauce.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Let the quesadilla brown well on the flip side for 3 to 4 minutes.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Serve with the enchiladas, topped with sour cream, salsa, and cilantro.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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13 comments

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  • No no no. That is disgusting. Am Mexican woman. And there is no way that would ever be good. The tortillas will get soggy and nasty. That sauce should be banned for life. No red chile should ever have tomatoes or chicken stock. I make my red chile with new Mexico red chile and pork. This was so wrong. Please America and other ppl watching. Don’t try this at home.

  • I’m vegan, and your dishes always look so yummy. I am definitely going to have to veganize this one. Side note, you two are so adorable.�� I’m in Cali, Imma roll up with you girl!��

  • I made this and it tasted delicious! I did skip the baking part since I didn’t have time to wait for my oven to preheat, but it still tasted great. Although this is more of a burrito, I would totally recommend this! (I also cut down the recipe to serve 1 by eyeballing the amount)

  • Is the chili powder that you use in this receipe hot flavor? I like mild flavor what would you suggest as far as a reduction amount to create a mild flavor

  • Could you do these without baking them? It seems like you could. I feel the eggs would get too done baking them for 20 minutes?? Thanks

  • If you’re out of sausage but have ground beef, add some liquid smoke, sugar, salt, black and red pepper flakes to make it taste like breakfast sausage. I love Stubbs liquid smoke.

  • I actually prefer the lighter colored, sweet red enchi sauce. Do you have a video for this type of sauce? Tyvm great vid. Im actually making your Birria quesa tacos right now!

  • that is not an enchilada.. its just an other burrito.. if you’d like to know how to prepare enchiladas, watch some mexican videos about it

  • Thank you thank you from California! Never have I ever made breakfast enchiladas?! Im so making this for my familia, quick tip: I’m making homemade keto tortillas and then doing the���� yummy yummy

  • You can say “tortillas” in English, it’s okay. I notice lots of cooks will say only “tortillas” in Spanish but everything else in perfect English. ��

  • Y’all need to try this! I made it earlier tonight and OH MY sooooo good, easy to follow as the lady in the video did a great job at all her measurements and explaining!!!! Try it! You won’t be disappointed

  • Knorr makes a jarred powered version of their bullion cubes called caldo de pollo. They even have a low-sodium version. They also make it in beef and tomato varieties.

  • Breakfast enchiladas?? �� that’s freaking BRILLIANT!! �� Thank you for sharing, I appreciate it and my family will too as soon as I start cooking ��