Breakfast enchilada recipe
Breakfast Enchilada recipe
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- 2 cups hash brown potatoes
- 5 eggs, beaten
- 1/2 teaspoon salt
- 2 Tablespoons butter
- One 10-ounce can Ro-Teldiced tomato & green chilies, drained
- 1 can cream of mushroom soup
- Monterey jack cheese, grated
- 1 medium onion, chopped
- 1/4 cup milk
- Dash of pepper
- Eight 6-inch flour tortillas
This recipe was the result of a lot of trial and error during the first season at a B&B on Maple Street. It is Roy’s favorite breakfast.
Spray non-stick fry pan and 9 x 9 x 13-inch baking dish with cooking spray. Brown potatoes and onion in fry pan. Remove from pan to cool. Mix eggs, milk, salt, and pepper. Heat butter in fry pan over medium heat until hot enough to sizzle a drop of water. Pour in egg mixture. Scramble mixture, forming large, soft curds. Continue cooking until eggs are thickened but still moist. (It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.)
Add eggs to potatoes and onions. Cool. Mix well. Spread 1/3 cup egg and potato mix across each tortilla. Top with one tablespoon Jack cheese. Roll each tortilla. Place seam side of each enchilada down in 9 x 13-inch pan. May be prepared, covered with the foil, and placed in ice box overnight.
Next morning: pour mushroom soup over center 2/3 of each enchilada. Heat in 375 degrees oven until hot. Soup will spread. Top with Jack cheese and tomato and green chilies. Return to oven just long enough to melt cheese. Serve hot, garnished with avocado slices. Serve salsa on the side.
Serves: 6 to 8
Reference: Breakfast enchilada recipe
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