Breakfast enchiladas are a tasty way to start your day! They’re filled with eggs, cheese, and your choice of spicy toppings wrapped in soft tortillas.
These beauties are perfect for brunch or a family breakfast. I love adding extra salsa for a little kick. You’ll feel like a breakfast hero serving these! 🌮✨
Key Ingredients & Substitutions
Flour Tortillas: These are perfect for wrapping your enchiladas. If you’re looking for a healthier option, try whole wheat tortillas or corn tortillas for a gluten-free version.
Eggs: They provide protein and richness. If you prefer a plant-based option, replace eggs with scrambled tofu or chickpea flour mixed with water for a similar texture.
Cheese: Cheddar adds a classic taste, but feel free to use Monterey Jack or a vegan cheese to suit your preferences. You can even mix different cheeses for a more complex flavor.
Salsa Roja: This sauce brings all the flavor. If you can’t find pre-made salsa, a mix of diced tomatoes, chili powder, and garlic can work in a pinch. Homemade is always a great option!
How Do You Make Sure Your Eggs Are Cooked Perfectly?
Cooking the eggs just right is key for breakfast enchiladas. You want them sunny side up, with a runny yolk that adds richness. Here’s how to achieve that:
- Use medium heat to avoid burning. A non-stick skillet works wonders here!
- Crack the eggs gently into the pan and season with salt and pepper.
- Cover the skillet with a lid to help the whites cook without overcooking the yolk.
- Cook until the whites are set, usually 3-4 minutes. If you want firmer yolks, cook a little longer.
By following these tips, you’ll have perfectly cooked eggs that elevate your enchiladas!
Breakfast Enchiladas
Ingredients You’ll Need:
- 8 large flour tortillas
- 8 large eggs
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
- 1 cup salsa rojo (red enchilada sauce or red salsa)
- 1 medium avocado, sliced
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Cooking spray or additional oil for greasing
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prepare and around 15-20 minutes for baking. In total, you’re looking at about 30-35 minutes from start to finish—perfect for a quick and satisfying breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake the enchiladas. Lightly grease a 9×13-inch baking dish with some cooking spray or oil to prevent sticking.
2. Cook the Eggs:
In a skillet over medium heat, add the olive oil or butter. When hot, crack in the eggs. Season with salt and pepper. Cook them sunny side up, allowing the whites to set while keeping the yolks runny (about 3-4 minutes).
3. Warm the Tortillas:
To make the tortillas easier to roll, warm them slightly in the microwave or on a skillet for just a minute or until they’re pliable. This will prevent them from cracking!
4. Assemble the Enchiladas:
On each tortilla, spread about 1/4 cup of salsa and a sprinkle of shredded cheese. Gently place one cooked egg on top of the cheese.
5. Roll the Tortillas:
Carefully roll each tortilla tightly and place them seam-side down into your greased baking dish. Repeat until all tortillas are filled.
6. Bake:
Pour the remaining salsa over the top of the rolled enchiladas and sprinkle with any leftover cheese. Bake uncovered in your preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
Once done, remove the dish from the oven. Top the enchiladas with diced tomato, sliced avocado, and freshly chopped cilantro. Serve hot with your favorite breakfast sides or a steaming cup of coffee!
Enjoy the melty cheesy goodness combined with creamy avocado and fresh tomato in these hearty breakfast enchiladas! They’re sure to be a hit at your breakfast table!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas are a great gluten-free alternative. Just note that they may break more easily when rolling, so warming them up first is essential to keep them pliable.
How Can I Make These Enchiladas Spicier?
If you’re looking for a kick, try adding some diced jalapeños or a dash of hot sauce to the filling or on top of the enchiladas before baking. You can also use a spicy salsa instead of the regular salsa rojo for added heat!
Can I Make This Recipe Ahead of Time?
Yes! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil and bake them when you’re ready. You might need to add a few extra minutes to the baking time if they’re cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave them for a quick meal!
