Breakfast Enchiladas

December 4, 2013

When we were on vacation, all I wanted the whole time was Mexican food.  On the cruise ship I couldn’t really demand whatever kind of food I wanted, and I wasn’t about to search out a Mexican restaurant in Jamaica, but I had a little control in Florida.  I asked everyone who looked like they lived there for a recommendation for a good Mexican restaurant, and you know what I got?  NOTHING!  Not sure if Floridians hate Mexican food, but not one person could even name one Mexican restaurant, unless you count Chipotle (and I most certainly do not!).

Breakfast Enchiladas

Since getting home, I’ve made a lot of my version of Mexican food and apparently, I’m really into enchiladas lately.  Homemade enchilada sauce is just too jammin` to leave it to one meal, so it spread into breakfast time.  Okay, really we ate this for dinner, but I’ve never really felt like certain foods belong just for dinner or breakfast (Pancakes for dinner? Best night ever).

Breakfast Enchiladas

I’ve dreaded rolling enchiladas my entire life and have never made them look remotely pretty, but look! They’re kind of pretty!  I apparently just never knew how to properly handle corn tortillas.  I microwaved 12 tortillas in the package they came in for a minute, until they were HOT and very soft.  Once I stuffed and rolled the tortillas, I secured any unruly ones with a toothpick.  Easy peasy.  If you’re feeling lazy, skip the rolling and just layer them casserole style.

Breakfast Enchiladas

  • 1 green pepper
  • 8 oz baby bella mushrooms
  • ½ tbsp taco seasoning
  • 6 eggs
  • ½ c milk (I used unsweetened almond)
  • salt and pepper, to taste
  • 12 corn tortillas
  • ¾ c shredded, reduced fat sharp cheddar
  • Homemade enchilada sauce or 15 oz can enchilada sauce

  1. Preheat the oven to 375°F and prepare 1 very large or 2 medium size casserole dishes with nonstick spray (I prefer glass or ceramic).
  2. Heat a large skillet over medium heat and spritz with nonstick spray (alternatively, heat a very thin layer of water). Chop the pepper and mushrooms into medium/small pieces and throw into the pan. Sauté until almost soft, stir in the taco seasoning, and reduce the heat to low.
  3. Meanwhile, crack the eggs and whisk with ½ c milk.
  4. Pour the eggs into the pan and stir/scrape frequently until eggs are cooked. I prefer to start with a lower temperature and increase slightly, stirring often, to avoid large chunks of cooked egg.
  5. Microwave the tortillas in a plastic bag or wrapped with wet paper towel for one minute.
  6. Divide the filling and ½ c of the cheese among the tortillas. Roll and place in the pan, securing with toothpicks if necessary.
  7. Top with enchilada sauce and remaining cheese.
  8. Cover with foil and bake for 20 minutes. Remove from oven and serve.

– This can be made the day before and refrigerated prior to baking.
– I left the eggs very slightly undercooked, so they wouldn’t overcook in the oven.
– Picture only used about ⅔ of the sauce. I saved the remaining sauce to top when serving.
– Nutritional estimate uses homemade enchilada sauce.
– The filling is very customizable – swap out the veggies for your faves. I also sprinkled some vegetarian bacon bits into half of the enchilada sauce. You could add crumbled veggie (or real) bacon or black beans when filling or crumble and add veggie (or real) sausage when sautéing the veggies.

Nutrition Information
Calories: 260 Fat: 10g Carbohydrates: 30g Fiber: 6g Protein: 15g


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    The Domestic Rebel Dec 11, 2013

    Okay, FIRST I love that this can be made ahead, since usually in the morning I need my coffee intravenously and can barely think about spelling the word ‘enchilada’, much less making one. And SECOND, I LOVE that these are bfast enchiladas! Breakfast foods are my favorite in all zee land .. and this veggietacular version is perfect! Extra mushrooms and hot sauce for me please!

    Reeni Dec 10, 2013

    Love this breakfast version of enchiladas! I could happily eat this for dinner too – or anytime!

    Annie @ Natural Sweet Recipes Dec 09, 2013

    These look great! I love the filling ingredients – they are so hearty! Probably filling enough to be eaten for lunch or dinner too. 🙂

    Ashley Bee (Quarter Life Crisis Cuisine) Dec 08, 2013

    Since moving to Texas I’ve only had tacos from Torchy’s. I’d love to find an authentic Mexican restaurant, but the craving hasn’t quite hit yet. These enchiladas look mighty tasty though!

    Joanne Dec 06, 2013

    Maybe there are more Cuban restaurants than Mexican in Florida? But really strange that no one could recommend you one. Well, better to make the food at home anyway and avoid being disappointed! These enchiladas are fabulous! Love that they are for breakfast. THat makes them even more exciting, in my opinion.

      Kelly Dec 06, 2013

      We were in Orlando, so no one really had strong opinions about Cuban food either. Apparently people in Orlando just love their chain restaurants. I agree though, way better to make these at home than to be disappointed!

    Julia Dec 05, 2013

    There is nothing NOTHING worse than not having access to Mexican food when you want it! When my Mexican cravings turn on, I will stop at nothing to get it in my mouth! Your enchiladas look freaking awesome and I hope you had fun on that cruise in spite of your Mexican withdrawal 🙂

    cleaneatingveggiegirl Dec 04, 2013

    These are definitely getting made ASAP! Also, before I even read the post I was already thinking that I would definitely make these as a dinner item instead of breakfast. And guess what is on my dinner menu for tonight? Pancakes! 😉