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Breakfast Enchiladas

This Breakfast Enchiladas recipe cooks fast and feeds many, mixing eggs, meat, potatoes, and cheese for a hearty morning meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large tortillas
  • 6 eggs
  • 1 cup milk
  • 1 cup cooked bacon, crumbled
  • 1 cup cooked sausage, crumbled
  • 1 cup shredded cheese
  • 2 cups seasoned potatoes, cooked
  • Salt and pepper to taste
  • Salsa for serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together eggs and milk.
  3. In each tortilla, place some of the bacon, sausage, potatoes, and cheese.
  4. Roll them up and place seam-side down in a greased baking dish.
  5. Pour the egg mixture over the rolled tortillas, ensuring they are well coated.
  6. Sprinkle additional cheese on top.
  7. Bake for 25-30 minutes, or until the egg is set and the top is golden.
Serving
  1. Cut the baked enchiladas into pieces and put on plates.
  2. Add salsa on the side.
  3. Serve with fresh fruit, a green salad, or a simple yogurt.
Storage
  1. Cool the enchiladas to room temperature.
  2. Cover and store in the fridge for up to 3 days.
  3. To freeze, wrap tightly and keep up to 2 months.
  4. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.

Notes

Use warm tortillas so they roll without cracking. Drain excess grease from meats so the dish is not soggy. If you want a faster version, use pre-cooked potatoes or hash browns. Add chopped peppers or onions for more flavor. For a different taste try a filling like chorizo and peppers.