BRUNCH HAM ENCHILADAS
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
BREAKFAST ENCHILADAS
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.
Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
BREAKFAST ENCHILADAS
Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
- Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
- Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
- Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.
Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83
BREAKFAST ENCHILADAS
A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
Provided by MAMASPICE
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
- Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
- Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g
BREAKFAST ENCHILADAS
Start this breakfast casserole the night before. Serve with salsa and a side fruit salad to start your morning with something special. Originally from a November 2006 issue of Southern Living. For a change, substitute ground pork sausage, either mild or spicy, for the ham. Prep time does not include chill or standing time.
Provided by Leslie in Texas
Categories Breakfast
Time 49m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
- Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
- Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
- Cover and refrigerate at least 8 hours.
- Remove from refrigerator and let stand 30 minutes at room temperature before baking.
- Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
- Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 412.3, Fat 26.7, SaturatedFat 13.8, Cholesterol 223.3, Sodium 434.7, Carbohydrate 18.6, Fiber 2.3, Sugar 1.6, Protein 24.7
BRUNCH ENCHILADAS
From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)
Provided by Tinkerbell
Categories One Dish Meal
Time 9h48m
Yield 10 enchiladas
Number Of Ingredients 8
Steps:
- Combine ham and onion; place 1/3 cup down the center of each tortilla.
- Top with 2 Tablespoons cheese.
- Roll up and place seam side down in a greased 13x9x2 baking dish.
- In a bowl, combine flour, cream, eggs and salt until smooth.
- Pour over tortillas.
- Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 25 minutes.
- Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 418.3, Fat 22, SaturatedFat 10.8, Cholesterol 183.1, Sodium 983.6, Carbohydrate 32.3, Fiber 1.9, Sugar 1.6, Protein 21.9
MAKE-AHEAD BREAKFAST ENCHILADAS
Make your mornings a little easier with this make-ahead breakfast enchilada recipe with Jimmy Dean Premium Pork Sausage.
Provided by JimmyDean
Categories World Cuisine Latin American Mexican Main Dishes Enchilada Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a large (9x13) baking dish with cooking spray and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
- Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
- Allow the dish to cool for 5 minutes before serving.
HOLIDAY BREAKFAST ENCHILADAS
This makes a perfect Christmas breakfast and is so colorful! I have made this for a holiday brunch and just cut each tortilla into 4 before serving, giving you 32 bite sized pieces.
Provided by Pamela
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute vegetables in skillet with butter or oil until tender.
- Remove from pan and add eggs.
- Scramble fry until cooked and then add sour cream and salsa.
- Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
- Spoon about 1/2 cup of mixture into center of tortilla and roll up.
- Place seam side down in a casserole.
- Repeat until all tortillas are filled.
- Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
- Serve with salsa and sour cream.
- These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.
More about "holiday breakfast enchiladas food"
BACON AND EGG BREAKFAST ENCHILADAS - FOOD AND WINE
From foodandwine.com
4/5 (2)Category EggsServings 8Total Time 1 hr 10 mins
- Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.
- In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.
- In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
OVERNIGHT BREAKFAST ENCHILADAS RECIPE
From centslessdeals.com
4.5/5 (117)Total Time 40 minsCategory BreakfastCalories 514 per serving
- In a large bowl, combine 1.5 cups of shredded cheddar, ham, green onion, minced onion, and garlic salt.
- Starting with one tortilla, add 1/4 - 1/3 cup of the ham mixture into the center and roll. Place seam side down into the prepared dish.Repeat with remaining tortillas.
17 OVERNIGHT BREAKFAST RECIPES SO YOU CAN SLEEP IN
From thespruceeats.com
Author Cathy JacobsPublished 2017-12-06
- Roasted Vegetable Quiche. Vibrant, elegant, and delicious, this roasted vegetable quiche also reheats beautifully, making it a great make-ahead brunch dish for guests.
- Blueberry Cream Cheese Danish. Blueberry danish are crispy, flaky, fruity, adorable pastries that are a cinch to make starting with packaged frozen puff pastry.
- Make-Ahead Scrambled Eggs. Who knew you could cook up perfectly-fluffy eggs the night before, and simply warm them in the oven for the next day's breakfast?
- Christmas Breakfast Casserole. Christmas morning is always hectic, and this ready-ahead breakfast casserole is a welcome solution. Hearty, creamy, and savory, with a filling of ham, bacon, eggs, tater tots, cheddar cheese, colorful bell peppers, and cream of mushroom soup, it is easy to throw together the night before Christmas.
- Apple Cinnamon Muffins. Perfectly moist, and just sweet enough, with a delicious filling of farm-fresh apples and cinnamon, topped with a sweet and sticky glaze, our apple cinnamon muffins are a perfect way to fill up on fall or winter mornings.
- Air Fryer Hash Browns. Crispy on the outside and tender on the inside, these are the breakfast hash browns of your dreams. The air fryer cooks them to perfection in a short amount of time, without the extra mess and calories of deep-frying in fat.
- Red Velvet Waffles. Sweet and dreamy, bright and cheery, chocolatey red velvet waffles are the ideal breakfast for Christmas morning, Valentine's Day, or any other special occasion.
- Make-Ahead Bacon and Egg Breakfast Casserole. With a short ingredient list, and an easy assembly, this tasty and filling bacon and egg breakfast casserole is an easy way to please your family on lazy mornings.
- Keto Cinnamon Rolls. Tender, doughy cinnamon rolls with a sweet and gooey filling are always a morning delight. These scrumptious rolls are quicker and easier to make than grandma's version and can be enjoyed by those on a Keto diet.
- Pumpkin Pancakes. Fluffy, savory, and full of cozy baking spices, pumpkin pancakes are a delicious cold-weather breakfast idea. These pancakes are super easy to make ahead and freeze beautifully, sandwiched between parchment paper sheets in an airtight plastic bag.
OVERNIGHT BREAKFAST ENCHILADAS | EASY HOMEMADE BRUNCH …
From joyfulhealthyeats.com
Reviews 10Category BreakfastCuisine MexicanTotal Time 6 hrs 50 mins
- Heat a large skillet to medium high heat. Add diced bacon. Cook until browned, about 4-5 minutes. Remove from pan and let cool on a paper towel lined plate. Drain remaining bacon fat from pan.
- To that same pan add diced red onion and red pepper. Saute until veggies are translucent, approximately 3-4 minutes.
LOW-CARB BREAKFAST ENCHILADAS - RECIPES, PARTY FOOD ...
From delish.com
5/5 (4)Total Time 45 minsCategory Breakfast
- Season mixture with salt and pepper. Make "tortillas": In a small nonstick pan over medium heat, melt about a 1/2 tablespoon of butter.
HOMEMADE BREAKFAST ENCHILADAS | I HEART RECIPES
From iheartrecipes.com
5/5 (2)Category BreakfastCuisine American, MexicanTotal Time 55 mins
BREAKFAST ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (33)Total Time 1 hr
- Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
- Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
- Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
BREAKFAST ENCHILADAS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (4)Total Time 1 hr
- Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
- Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
- Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
BREAKFAST ENCHILADAS - STOLENRECIPES.NET
From stolenrecipes.net
Cuisine Southern, SouthwestCategory Breakfast, BrunchServings 6Total Time 1 hr
HOLIDAY LEFTOVER RECIPES: SIRI DALY’S BREAKFAST CASSEROLE ...
From today.com
VEGETARIAN BREAKFAST ENCHILADAS WITH EGGS ... - FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 30 minsCategory Eggs
- Preheat oven to 350º. Toss the potatoes in 3 tablespoons of olive oil, 1 teaspoon of kosher salt and a few turns of the black pepper. Distribute evenly on a baking sheet and roast until tender, about 40 to 50 minutes.
- In a large saucepan, heat 2 tablespoons of the olive oil. Cook the onion over moderate heat until soft and translucent, 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over moderate heat. Pour the eggs into the skillet and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
EASY BREAKFAST ENCHILADA RECIPE - CHRISTMAS BREAKFAST ...
From boulderlocavore.com
Ratings 41Calories 597 per servingCategory Breakfast
- Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the green chile and stir to combine.
- While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Transfer the meat and vegetables to a plate and add the butter to the skillet over medium-high heat.
MAKE-AHEAD BREAKFAST ENCHILADAS - BELLY FULL
From bellyfull.net
Ratings 37Calories 588 per servingCategory Breakfast
- Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
- Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
- In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
BREAKFAST ENCHILADAS - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 11Servings 6Cuisine MexicanCategory Breakfast
- Creamy Salsa Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Sprinkle in flour and cook for 3 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in salsa and sour cream. Set aside. If making ahead, transfer sauce to an airtight container and store separately from the enchiladas.
- Enchilada Filling: In a large bowl, combine ham, peppers, green onions, tater tots, 1 cups Pepper Jack Cheese, 1 cup cheddar cheese and 1/4 cup salsa.
- Assemble: Preheat oven to 350 degrees F. Spread 1/3 cup Creamy Salsa Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Evenly divide enchilada filling between tortillas then roll them up tightly burrito style, then line them in the dish. You can cover and refrigerate at this point to bake later OR Top enchiladas with remaining Creamy Salsa Sauce and remaining cheeses and proceed to bake.
OVERNIGHT BREAKFAST ENCHILADAS + VIDEO - JULIE'S EATS ...
From julieseatsandtreats.com
Ratings 278Calories 556 per servingCategory Breakfast
- In a large bowl stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
- Place a 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, half and half, four and salt. Pour over the tortillas in the pan. You can cover the dish and place in the fridge overnight or baked immediately.
CHEESY BREAKFAST ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Category BreakfastCuisine Mexican, Tex MexCalories 443 per serving
BREAKFAST ENCHILADAS (MAKE-AHEAD RECIPE ... - GIRL GONE ...
From girlgonegourmet.com
Reviews 1Category BreakfastCuisine AmericanTotal Time 1 hr
- Heat the vegetable oil in a large saucepan over medium heat. Add the onions and let them cook for about five minutes or so, stirring occasionally until softened. Add the garlic and green chile to the onions and cook for another 2-3 minutes. Add the beans, along with the liquid in the can. Stir and bring to a boil. Reduce to a strong simmer and let it all cook together for 5 minutes. Mash the bean, using a fork or potato masher, until the beans are broken down. Lower the heat to low and they will thicken while you make the eggs and sausage.
- Place the sausage in a large non-stick skillet. Turn the heat to medium and cook the sausage, breaking it up with a spatula, until it’s cooked through. Lower the heat to low and add the eggs and cilantro. Stir continuously to scramble the eggs cooking them just until they start to form curds and most of the liquid has disappeared. Remove the pan from the heat.
- Coat the bottom of a 9×13 baking dish with a 1/4 cup of enchilada sauce. Place a little less than a 1/4 cup of the beans and 1/4 cup of the eggs on one side of a tortilla. Roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the rest of the sauce over the enchiladas. Top with the shredded cheese. If making ahead, cover the enchiladas and keep them in the refrigerator for up to a day.
- Preheat the oven to 350 degrees. Uncover the enchiladas and bake for 30-40 minutes, or until hot and bubbly. (see note)
BREAKFAST ENCHILADAS - 4 SONS 'R' US
From 4sonrus.com
3.7/5 (94)Total Time 1 hrCategory Breakfast, BrunchCalories 418 per serving
- Roll up and place seam-side down into a greased 9x13 baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, half and half, flour and salt. Pour over the tortillas in the dish. You can cover the dish and place it in the fridge or bake immediately.
CHEESY BREAKFAST ENCHILADAS - DINNER, THEN DESSERT | EASY ...
From dinnerthendessert.com
Cuisine American, Mexican InspiredTotal Time 40 minsCategory BreakfastCalories 424 per serving
BREAKFAST ENCHILADAS (MAKE AHEAD) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (7)Total Time 13 hrs 15 minsCategory Breakfast, CasseroleCalories 376 per serving
- In a large saucepan, cook onion, garlic and bell peppers in oil over medium heat until tender, about 5 minutes. Stir in ham.
- Place ¼ cup of ham mixture and 3 tablespoons of cheese on the end of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.
- Whisk eggs, milk, flour, oregano, hot sauce, salt and pepper to taste. Pour over tortillas. Cover with foil and refrigerate overnight.
BREAKFAST ENCHILADAS: FESTIVE MAKE-AHEAD CHRISTMAS BRUNCH
From kenarry.com
3.8/5 (13)Total Time 1 hr 30 minsCategory BreakfastCalories 318 per serving
- Prepare the breakfast enchilada filling. Finely chop the red and green peppers and mix together in a bowl. Set aside 1 cup of the mixed peppers to use as a festive Christmas-colored topping for the enchiladas. Slice the green onions and add to the pepper mix. You can also slice some of the green tops to include a little more green in the Christmas-colored topping.
- Add ham and 2 cups of the shredded cheese to the bowl. This is your filling for the enchiladas. Mix it well.
- Fill the breakfast enchiladas. Lightly grease two 9 x 13 glass or aluminum baking dishes. (Tip: Use foil pans to make clean-up a little easier after your Christmas brunch). Place a heaping 1/3 cup of the filling down the center of each whole wheat tortilla.
BREAKFAST ENCHILADAS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4/5 (6)Total Time 50 minsCategory BreakfastCalories 1598 per serving
- Melt butter over medium-low heat in a heavy saucepan. Add flour and whisk until smooth. Cook and whisk constantly for about 1 minute. Gradually whisk in the milk; and cook for 5 minutes or until thickened. Continue whisking while cooking to avoid lumps.
- Preheat oven to 350 degrees. Prepare two 9x13 pans by spraying lighting with cooking spray. Set aside.
- Crumble sausage into a large nonstick skillet and cook over medium-high heat until it is no longer pink. Remove from pan and drain well on paper towels.
BREAKFAST ENCHILADAS - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Servings 6Category Breakfast
- Whisk the eggs in a medium bowl then add the milk, garlic powder, onion powder, pepper and salt and whisk until well incorporated.
BREAKFAST CHICKEN ENCHILADAS RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4Total Time 40 minsCategory Chicken
- In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken and cook until the chicken is cooked, about 5 minutes. Stir in the eggs and scramble with the chicken filling until the eggs are barely set, about 2 minutes. Season the filling with salt and pepper to taste.
- Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the salsa over the tortillas and sprinkle with the cheese.
- Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes. Serve topped with the sour cream and cilantro.
BREAKFAST ENCHILADAS - PALEOMG
From paleomg.com
Estimated Reading Time 4 minsTotal Time 55 mins
- Cook chorizo in a non-stick pan over medium heat, breaking into small pieces, until no pink remains. Once fully cooked, remove and set aside.
- Leave some fat behind in the pan to cook the eggs and turn the heat down to low. Crack the eggs into a bowl, add salt and garlic powder, then whisk until combined. Pour eggs into the greased pan then use a spatula to move the eggs around frequently, until cooked through. Remove from heat then set aside.
- Pour 1/2 of the enchilada sauce into a shallow wide bowl. Use a brush to brush the bottom of a 9×12 ceramic baking dish with some of the enchilada sauce. Heat the tortillas up slightly in the microwave for about 20 seconds to keep from cracking when you roll them.
TASTY OVERNIGHT BREAKFAST ENCHILADAS CASSEROLE - DEVOUR DINNER
From devourdinner.com
5/5 (4)Servings 8Cuisine AmericanCategory Breakfast
BREAKFAST ENCHILADAS - ASHLEY MUNRO NUTRITION
From ashleymunrord.com
Servings 4-6Estimated Reading Time 2 minsCategory Recipes
EASY BREAKFAST ENCHILADAS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 1Total Time 50 minsCategory BreakfastCalories 353 per serving
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