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Breakfast Enchiladas
Merry

Breakfast Enchiladas Recipe: A Vegetarian Twist

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-Inspired
Ingredients Method Notes

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

Method
 

 
  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or olive oil.
  2. 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.
  3. 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.
  4. Add Topping: Pour the remaining egg mixture over the rolled tortillas. Sprinkle the top with the remaining cheddar and Monterey Jack cheese.
  5. 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.
  6. 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.

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