Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1 oz.) unsalted butter; 3/4 cup chopped red bell pepper; 1/2 cup chopped sweet onion; 12 large eggs; 1/2 teaspoon table salt; 1/4 teaspoon black pepper; 2 tablespoons water; 1 (16-oz.) jar salsa verde; 12 (6-in.) flour tortillas; 2 1/2 cups (10 oz.) shredded Colby Jack cheese; 2 tablespoons chopped fresh cilantro; Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Servings: persons

2 tablespoons (1 oz.) unsalted butter
3/4 cup chopped red bell pepper
1/2 cup chopped sweet onion
12 large eggs
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons water
1 (16-oz.) jar salsa verde
12 (6-in.) flour tortillas
2 1/2 cups (10 oz.) shredded Colby Jack cheese
2 tablespoons chopped fresh cilantro
Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

1
Preheat oven to 350u00b0F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; saute until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)
2
Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
3
Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

1883

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons (1 oz.) unsalted butter, 3/4 cup chopped red bell pepper, 1/2 cup chopped sweet onion, 12 large eggs, and more.

Yes, Breakfast Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions