make it with mandy: breakfast enchiladas.

by Janetha on July 28, 2013

in recipes

Hi! Mandy here. I’m on guest post duty while Janetha is having fun jet setting…

I am sharing breakfast enchiladas with you today!

Photo 4

I love easy dinners and this recipe is a great dinner/breakfast recipe. Its such an easy recipe for kids and a family because you can put whatever you like in them.. My kids are picky and I made each one different and they loved being a part of dinner and picking the ingredients they wanted. The best part about this recipe is you can make it the night before.

You can do any meat and vegetables and cheese you like, this is what I did:

  • 1 cup diced ham
  • 1 cup chopped bacon
  • 1 cup diced sausage
  • 1 cup mushrooms
  • 1/2 cup red pepper
  • 1 cup hash browns
  • spinach
  • pepper jack cheese
  • cheddar cheese
  • 10  8″ flour tortillas
  • 6 large eggs
  • 2 cups half and half
  • 1TB all purpose flour
  • 1/2 tsp salt

NewImage

I set up an assembly line and added to each what was wanted and then add the cheese and roll up and put into a lightly sprayed 9×13.
in a mixing bowl mix eggs, half and half, flour and salt and wisk until combined. Poor the egg mixture over the tortillas and this is magic folks because somehow the egg mixture makes its way inside so do not try and force it inside the enchiladas. Cover with foil and bake or refrigerate over night to be baked in the morning.

Photo 2

Photo 3
If you are baking right away sprinkle cheese on top, cover and bake at  350 for 35 min. Uncover and bake an additional 10-15 min or until set and cheese is melted… Its that easy!

Photo 4

My family absolutely loved this recipe and ill be making it again very soon.

xo. Mandy.

Print Friendly
melissa July 28, 2013 at 4:17 pm

those look fantastic!

Sarah K July 28, 2013 at 5:43 pm

yum

Carly @ Snack Therapy July 28, 2013 at 5:53 pm

HOW have I never thought of this? Brilliant.

Jan @ Sprouts n Squats July 28, 2013 at 6:13 pm

My boyfriend would love these!!! When we were in Hawaii earlier this year he was obsessed with breakfast burritoes.

Tamara July 29, 2013 at 6:37 am

Sounds/looks amazing! How many eggs did you use? And it looks like 5 tortillas in the pan… did you layer, or did you use two pans? Thanks!

Mandy July 29, 2013 at 8:43 am

6 eggs, sorry I didn’t catch that. I did 2 seperate pans :)

Tamara July 29, 2013 at 8:51 am

Great, thanks for the info!! I’m excited to try these. :)

Frank July 30, 2013 at 5:10 am

I’ve been eating breakfast burritos for years as I got hooked on them living in Colorado. I’ve never even thought to make enchiladas in the same fashion! Awesome idea! Looks like a great recipe to entertain out of town guests for breakfast, although I’ll have to add chile peppers to some of them to satisfy my spice addiction! ;-) Thanks for the great recipe!

Linz @ Itz Linz July 30, 2013 at 9:03 am

breakfast enchiladas?! YES YES YES!!!!!!!!

Jeannene September 16, 2015 at 7:59 am

Have you ever tried this with corn tortillas?

Janetha September 19, 2015 at 8:12 am

no, but i bet it would be awesome.

melissa October 20, 2015 at 1:17 pm

Is that correct where you say 12 tsp of salt? That sounds like so much salt.

Janetha March 8, 2016 at 1:14 pm

it is 1/2…

Claire May 4, 2016 at 5:15 pm

Have you ever made these the day before? If so how did they come out?

Janetha May 5, 2016 at 9:59 am

I have not, but I imagine they would reheat fine. You would want to make sure to bake them the day before as well, because otherwise they would be too soggy.

Susan C October 16, 2016 at 7:31 pm

Do you cook all the meats, vegetables and hash browns prior to stuffing the tortillas?

Comments on this entry are closed.

Previous post:

Next post:

FTC Disclosure. Disclaimer.