Description
Start your day with these wholesome and flavorful vegetarian breakfast enchiladas! Loaded with creamy eggs, savory potatoes, and gooey cheese, wrapped in soft tortillas, this dish is a perfect combination of comfort and nutrition. Whether it’s a leisurely brunch or a meal prep session for the week, these enchiladas are a delicious way to fuel your morning.
Ingredients
- 8 (8-inch) flour tortillas
- 6 large eggs, whisked
- 1 ¼ cups half-and-half (optional for creaminess)
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
- 1–2 cups Potatoes O’Brien (or diced cooked potatoes with onions and peppers)
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey Jack cheese, divided
- ¼ cup salsa
- Optional toppings: Chopped cilantro, diced tomatoes, sliced green onions, sour cream, or avocado
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or olive oil.
- Prepare the Filling: In a large frying pan, heat the Potatoes O’Brien over medium heat until golden and heated through. In a separate large bowl, whisk together eggs, half-and-half, flour, and kosher salt. Cook the egg mixture gently in the frying pan over low heat until just set. Combine the cooked potatoes, eggs, ¾ cup cheddar cheese, ¼ cup Monterey Jack cheese, and salsa in a medium mixing bowl. Stir until evenly distributed.
- Assemble the Enchiladas: Lay a tortilla flat and spoon about ⅛ of the filling into the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Add Topping: Pour the remaining egg mixture over the rolled tortillas. Sprinkle the top with the remaining cheddar and Monterey Jack cheese.
- Bake: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the enchiladas to cool for 5 minutes before serving. Garnish with optional toppings like cilantro, tomatoes, or green onions for added flavor and freshness.
Notes
- Vegan Option: Substitute eggs with tofu scramble and use plant-based cheese.
- Gluten-Free: Swap flour tortillas for gluten-free or corn tortillas.
- Spicy Variation: Add diced jalapeños or chili powder to the filling for extra heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired