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  • Breakfast enchilada recipe

Breakfast enchilada recipe

Posted on Nov 25th, 2018
by Matthew
Categories:
  • Recipes

Breakfast Enchilada recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Breakfast enchilada recipe. Read more below.
Breakfast enchilada recipe, recipe Rating: 4.6
Number of votes:92
Ingredients:
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

Instructions:

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

Related posts:

Cheesy french toast recipe Lomi lomi salmon recipe Emilia’s cuban black beans recipe Mustard pork loin roast recipe


Reference: Breakfast enchilada recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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