Start your day off right with a delicious plate of Breakfast Enchiladas! This tasty dish combines scrambled eggs, bacon, and vibrant veggies all wrapped in soft tortillas, topped with gooey cheese. Not only is it satisfying, but it’s also a great way to fuel your morning.
Why Make This Recipe
Breakfast Enchiladas are perfect for busy mornings or leisurely weekends. They are easy to prepare and can be customized with your favorite ingredients. Plus, they can feed a crowd, making them a fantastic option for brunch gatherings or family breakfast. Everyone will love the mix of flavors and the cheesy goodness!
How to Make Breakfast Enchiladas
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion (red, brown, white, or yellow), diced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomato
- 400 g / 14 oz canned black beans or red kidney beans, drained
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- Black pepper
- 8 oz / 250 g bacon, diced
- 5 large eggs (or 6 normal eggs), lightly whisked
- 6 soft tortillas (standard size around 20cm/8″ in diameter)
- 1/2 cup cheese
- Diced avocado
- Sour cream
- Coriander/cilantro
Directions
- Preheat your oven to 180C/350F.
- Heat the olive oil in a large skillet over high heat. Add the garlic and onion, then sauté until the onion becomes translucent.
- Add the diced capsicum and cook for another minute.
- Stir in the remaining filling ingredients and reduce the heat to medium. Let it cook for about 5 minutes until it thickens. Transfer this mixture to a bowl and let it cool slightly.
- Clean the pan and return it to high heat. Cook the bacon until it is light golden brown. If there’s too much fat, drain some away.
- Lower the heat to medium and add the whisked eggs. Gently stir them in with the bacon until the eggs are almost set but still a little runny. Remove the pan from the heat—the eggs will continue to cook.
- Lay the tortillas on a surface. Divide the filling mixture between them, and add the bacon and egg mixture on top. Sprinkle with cheese, and then roll the tortillas up.
- Place the rolled enchiladas in a baking dish and bake for 10 to 15 minutes, or until the top is golden brown and the cheese melts.
- Serve with your favorite garnishes, such as sour cream and avocado.
How to Serve Breakfast Enchiladas
Serve your Breakfast Enchiladas warm on a plate. You can add toppings like fresh avocado, a dollop of sour cream, and sprinkle some coriander or cilantro for extra flavor.
How to Store Breakfast Enchiladas
If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven until warmed through.
Tips to Make Breakfast Enchiladas
- For added flavor, try using different types of cheese or adding spices to the filling.
- You can make the filling the night before to save time in the morning.
- If you like your enchiladas spicy, add some chopped jalapeños or hot sauce to the filling.
Variation
Feel free to mix and match your ingredients! Substitute bacon with sausage or add veggies like spinach, zucchini, or mushrooms to the filling. You can even try different types of beans, such as pinto beans.
FAQs
Q1: Can I make Breakfast Enchiladas ahead of time?
A1: Yes! You can prepare the filling the night before and assembly in the morning for a quick breakfast.
Q2: Are Breakfast Enchiladas vegetarian?
A2: They can be made vegetarian by omitting the bacon and using more vegetables or mushrooms instead.
Q3: Can I freeze Breakfast Enchiladas?
A3: Yes! Make sure they are tightly wrapped in an airtight container or foil. They can be frozen for up to 2 months. Just reheat them in the oven until hot.
Enjoy making and sharing your Breakfast Enchiladas! They’re sure to make your mornings much brighter.
Breakfast Enchiladas
Ingredients
Filling Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion (red, brown, white, or yellow), diced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g crushed tinned tomato (or 14 oz)
- 400 g canned black beans or red kidney beans, drained (or 14 oz)
- 2 tsp paprika powder
- 2 tsp cumin powder
- ½ tsp salt
- to taste black pepper
Main Ingredients
- 8 oz bacon, diced (or 250 g)
- 5 large eggs, lightly whisked (or 6 normal eggs)
- 6 soft tortillas (standard size around 20cm/8″ in diameter)
- ½ cup cheese
Garnishes
- Diced avocado
- Sour cream
- Coriander/cilantro
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Heat the olive oil in a large skillet over high heat. Add the garlic and onion, then sauté until the onion becomes translucent.
- Add the diced capsicum and cook for another minute.
- Stir in the remaining filling ingredients and reduce the heat to medium. Let it cook for about 5 minutes until it thickens. Transfer this mixture to a bowl and let it cool slightly.
- Clean the pan and return it to high heat. Cook the bacon until it is light golden brown. If there’s too much fat, drain some away.
- Lower the heat to medium and add the whisked eggs. Gently stir them in with the bacon until the eggs are almost set but still a little runny. Remove the pan from the heat—the eggs will continue to cook.
- Lay the tortillas on a surface. Divide the filling mixture between them, and add the bacon and egg mixture on top. Sprinkle with cheese, and then roll the tortillas up.
- Place the rolled enchiladas in a baking dish and bake for 10 to 15 minutes, or until the top is golden brown and the cheese melts.
- Serve with your favorite garnishes, such as sour cream and avocado.
