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

Start your day right with this Vegetable Egg Breakfast Enchilada recipe. Made with canola oil, scallion, whole kernel corn and eggs. Easy step-by-step i…

This Vegetable Egg Breakfast Enchilada relies on simple, everyday ingredients such as canola oil, sliced scallion, canned whole kernel corn and large beaten eggs. It comes together quickly and makes 4 servings, at about 1217 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

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

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Quick Info

Servings
4 servings
Calories
1217 kcal
Category
Breakfast

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Vegetable Egg Breakfast Enchilada

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