How many servings does this recipe make?

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

What ingredients do I need for Vegetable Egg Breakfast Enchilada?

You need 9 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 cup sliced scallion, 1 cup canned whole kernel corn, 1 (10 ounce) package frozen chopped spinach, thawed,drain and squeezed dry, and more.

Is Vegetable Egg Breakfast Enchilada suitable as breakfast?

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

How do I store leftover Vegetable Egg Breakfast Enchilada?

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

Vegetable Egg Breakfast Enchilada Recipe

Name: Vegetable Egg Breakfast Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1 cup sliced scallion; 1 cup canned whole kernel corn; 1 (10 ounce) package frozen chopped spinach, thawed,drain and squeezed dry; 7 large beaten eggs; ½ teaspoon salt; ¾ cup shredded cheddar cheese; ¾ cup shredded monterey jack pepper cheese; 8 flour tortillas

Vegetable Egg Breakfast Enchilada – a delicious recipe with canola oil, scallion, whole kernel corn, eggs, salt, cheddar cheese. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

1 teaspoon canola oil
1 cup sliced scallion
1 cup canned whole kernel corn
1 (10 ounce) package frozen chopped spinach, thawed,drain and squeezed dry
7 large beaten eggs
½ teaspoon salt
¾ cup shredded cheddar cheese
¾ cup shredded monterey jack pepper cheese
8 flour tortillas

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1217 kcal
Category
Breakfast

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