Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, breakfast enchiladas. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Breakfast Enchiladas is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Breakfast Enchiladas is something that I have loved my whole life. They’re nice and they look wonderful.
Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Breakfast Enchilada Details: These breakfast enchiladas are loaded with… Breakfast Enchiladas - with scrambled eggs, chili potatoes, spicy turkey, cheese, and a homemade roasted poblano sauce. Breakfast Enchiladas. this link is to an external site that may or may not meet accessibility guidelines.
To begin with this particular recipe, we must prepare a few ingredients. You can have breakfast enchiladas using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Breakfast Enchiladas:
- Get 2 pinch Black Pepper
- Get 2 pinch Salt
- Prepare 8 Eggs
- Get 1 can Salsa
- Prepare 1 1/2 Green Bellpepper chopped
- Get 2 clove Garlic chopped
- Get 2 Roma Tomatoes cubed
- Prepare 1 tbsp Cilantro chopped
- Take 1 1/2 Yellow Onion chopped
- Get 1 1/2 Queso Fresco
- Make ready 1/4 lb Monterey Jack cheese shredded
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Instructions 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.
If you are a fan of breakfast casseroles, you are going to love these Breakfast Enchiladas with Get all the ingredients ready and assemble the breakfast enchiladas the night before, make the sausage. These breakfast enchiladas are stuffed with all the good stuff: Idaho® skillet potatoes, red chile sauce, hatch green chile verde, and lime crema. Ace breakfast with these paleo breakfast enchiladas! Meal prep them on Sunday and enjoy a delicious paleo breakfast all week too. This is a cross between an enchilada and huevos rancheros.
So that is going to wrap it up for this exceptional food breakfast enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
