Breakfast Enchiladas

Variety at breakfast time is hard to come by. And the Kid Cooks get bored with repeating the same ol’ things week after week. So I adapted this family favorite so the c

ooks could do it. They have …

  •  prepped and baked this recipe ahead, then reheated portions in the morning at breakfast time
  • prepped it ahead and baked it the next morning per directions
  • made it for dinner as part of a “breakfast for dinner” meal

Enjoy!

Bfast Enchiladas


Makes 3 servings

Need:

Blender

Cutting board and knife

8 inch square baking dish

Cooking spray

Get:

  • 6 flour tortillas (8 inch size)
  • 1 + ¼ cup shredded cheese
  • Red pepper
  • 1 ¼ cup milk
  • 4 eggs
  • In small bowl place
    • 2 teaspoons all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon pepper

Prep:

  • Lightly spray glass baking pan with cooking spray.
  • Chop red pepper to make ¼ cup
  • Lay out tortillas on counter. Divide evenly among the tortillas:
    • All shredded cheese
    • All chopped peppers
  • Roll each tortilla and place in a row in the baking dish with seam down
  • In blender, mix completely:
    • Milk
    • Cracked eggs
    • Flour/spice mixture
  • Pour mixture over rolled tortillas in pan
  • Cover dish with aluminum foil

Can stop here!

Put in refrigerator until morning.

 (continued)

Cook:

  1. Preheat oven to 350°
  2. Leave covered with foil.
  3. Bake 25 minutes (45 minutes if from fridge).
  4. Remove foil and bake additional 10 – 15 minutes
  5. Remove pan from oven; let rest for 10 minutes.
  6. Serve two enchiladas to each person with salsa or other toppings, if you want.

 

Adapted from Best Recipes from American Country Inns and Bed & Breakfasts

pdf version of recipe >> Breakfast Enchiladas

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