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Breakfast Enchiladas

Irresistible Breakfast Enchiladas for a Delicious Start!

Easy Breakfast Enchiladas are a quick and flavorful morning meal packed with protein and customizable ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 8 pieces tortillas corn or flour
  • 6 large eggs scrambled
  • 2 cups cheese shredded cheddar or Monterey Jack
  • 1 cup salsa your favorite brand or homemade
  • 1 teaspoon seasonings e.g., cumin, chili powder
  • 2 tablespoons olive oil for greasing
For Topping (optional)
  • 1 cup more cheese for topping
  • 1/4 cup cilantro for garnish
  • 1 medium avocado diced for topping

Equipment

  • Non-Stick Skillet
  • Baking Dish
  • Microwave

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C). Gather your ingredients.
  2. In a non-stick skillet, add olive oil and scramble the eggs with cumin and chili powder until fully cooked (3-4 minutes).
  3. Warm the tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds each side.
  4. Lay one warm tortilla flat, spoon in scrambled eggs and cheese, and roll tightly.
  5. Grease a baking dish with olive oil and arrange the rolled enchiladas seam-side down.
  6. Pour salsa over the enchiladas and sprinkle with more cheese.
  7. Bake for 20-25 minutes until the cheese is bubbly and edges are golden brown.
  8. Optional: Broil for an additional 1-2 minutes for a crispy top.
  9. Serve hot, garnished with fresh cilantro and diced avocado.

Notes

You can prepare these enchiladas a day in advance and store in the fridge before baking for ease on busy mornings.