Breakfast Enchiladas with Eggs and Cheese [ 40 min ]
Infuse your morning with a blast of flavor and color with these Breakfast Enchiladas with Eggs and Cheese. The combination of fluffy eggs, gooey melted cheese, and fresh bell peppers wrapped in warm tortillas, all smothered in savory enchilada sauce, makes for a delightful and fulfilling breakfast. Perfect for weekend brunch or any day you want to treat yourself to a rich and satisfying morning meal. This delicious breakfast is ready in less than 40 minutes, bringing a bit of Mexican flair right to your table.
Ingrédients
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- 2 tablespoons butter
- 8 flour flour tortillas
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Heat butter in a large skillet over medium heat, add onions and bell peppers, and sauté until soft, about 5 minutes.
- Pour the egg mixture into the skillet and cook, stirring occasionally until fully scrambled and set.
- Remove the skillet from heat and stir in half of the cheese.
- Place an equal amount of the egg mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Nutrition
Serving: 100gCalories: 420kcalCarbohydrates: 40gProtéines: 20gFat: 20gSucre: 4g
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