Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, breakfast enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Greet morning guests with a breakfast enchiladas casserole you can prepare in advance. Avoid the pain of an unplanned breakfast with our easy Breakfast Enchiladas.
Breakfast Enchiladas is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Breakfast Enchiladas is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have breakfast enchiladas using 11 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Breakfast Enchiladas:
- Take 2 pinch Black Pepper
- Make ready 2 pinch Salt
- Get 8 Eggs
- Take 1 can Salsa
- Take 1 1/2 Green Bellpepper chopped
- Make ready 2 clove Garlic chopped
- Prepare 2 Roma Tomatoes cubed
- Prepare 1 tbsp Cilantro chopped
- Get 1 1/2 Yellow Onion chopped
- Prepare 1 1/2 Queso Fresco
- Make ready 1/4 lb Monterey Jack cheese shredded
Breakfast enchiladas are full of Mexican flavor, and are an extra-special savory breakfast treat. Nothing beats a piping hot batch of enchiladas fresh out of the oven. So why not serve this savory. Breakfast Enchiladas are a top notch breakthrough breakfast recipe, assuming it is possible to have breakthroughs in breakfast.
Steps to make Breakfast Enchiladas:
- Heat and oil skillet for sautee high heat.
- Add onion, bell pepper, garlic, cilantro, tomatoes, salt and pepper in pan. cook roughly 5-6 mins with occasional stirring.
- You can add any shredded meat of your choice since this is the filling. I usually use shredded Beef or chicken. But most of the time I just use veggies.
- Cook veggies down where they become thick and saucey. Then remove from heat.
- Heat and oil different small skillet on med/high heat
- Scramble 2 eggs at a time, season if you prefer, I just put a pinch of salt and black pepper.
- Insert the scrambled 2 eggs in the skillet forming a pancake shape. This should be enough to fill the whole skillet.
- Cook for about 1 1/2 min to 2 mins until you are able to flip. Do not flip while runny, flip when the top begins to firm up just a bit. Then cook for another 1 1/2 min or so to even out the side.
- Set egg on plate, add veggie filling, sprinkle some Queso Fresco and roll in place.
- Top with salsa (I use homemade salsa but you can use any chunky salsa of your likings), and sprinkle with Monerey Jack Cheese.
These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diet. As an Amazon Associate I earn from qualifying purchases. These delicious and savory breakfast enchiladas are a fun twist on breakfast! I had been thinking about breakfast enchiladas for quite sometime. This Breakfast Enchilada Casserole is the perfect brunch dish for when you have company.
So that’s going to wrap this up with this exceptional food breakfast enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
