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Breakfast Enchiladas

Breakfast Enchiladas


  • Author: Molly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

These Breakfast Enchiladas are a fun mash-up – they’re like your favorite eggs, bacon, and potato diner breakfast wrapped up in a spicy Tex Mex package! Hearty, delicious, and so fun to serve for breakfast or brunch!


Scale

Ingredients

For Assembly:

  • 1 (16-oz) package frozen tater tots, cooked according to package directions
  • 8 slices of bacon, cooked and chopped
  • The cheesy eggs (recipe below)
  • Nonstick cooking spray
  • 12 oz store-bought enchilada sauce (red or green)
  • 8 flour tortillas (8-inch size is best)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

For the Cheesy Eggs:

  • 1 tablespoon unsalted butter
  • 8 large eggs
  • ⅓ cup whole milk
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded sharp cheddar cheese

For Garnish/Serving:

  • Salsa (or ketchup! See serving ideas below)
  • Sour cream/Greek yogurt
  • Chopped scallions
  • Chopped cilantro
  • Lime wedges
  • Microgreens

Instructions

Before You Begin:

I recommend cooking both the tater tots and the bacon first, so that both are ready for assembly. If making this first thing in the morning, you can even prepare these two components the night before!

For the Cheesy Eggs:

  1. Melt the butter over medium heat in a large nonstick skillet.
  2. Whisk together the eggs, milk, salt, and pepper in a bowl until well combined and bit frothy.
  3. Pour the egg mixture into the skillet and cook, stirring frequently, until the eggs are set and fluffy, about 2 minutes.
  4. Remove the pan from the heat and stir the cheese into the hot eggs until it is melted. Allow the egg mixture to cool slightly.

For Assembly:

  1. Preheat the oven to 400°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
  2. Spoon roughly a third of the enchilada sauce over the bottom of the baking dish, spreading it out evenly (this helps the enchiladas to not stick to the pan).
  3. Create an assembly line of all your filling ingredients: get your tortillas, cheesy eggs, chopped bacon, and cooked tater tots lined up and ready to go.
  4. On a clean work surface, take one tortilla and spoon roughly ⅛ of the cheesy eggs onto the center. Top with a few pieces of chopped bacon and roughly 4-5 tater tots.
  5. Carefully and gently roll the tortilla up and place it seam-side down in the baking dish. Continue with the remaining ingredients until you have 8 enchiladas.
  6. Once all the enchiladas have been formed and placed in the baking dish, spoon the remaining enchilada sauce over the top of the enchiladas, being sure to cover as much of the tortillas as evenly as possible.
  7. Sprinkle the cheeses evenly over the top and then place the pan in the oven. Bake for 20-25 minutes or until the cheese is melted and gooey and the edges are bubbly.
  8. Remove from the oven to cool slightly before serving.

To Serve:

We love these enchiladas topped with dollops of salsa and sour cream, and lots of freshly chopped scallions and cilantro. To make them look pretty, sprinkling a few microgreens over top is an option – but not necessary! Spritz with lime juice and serve warm!

Also, my husband is an avid ketchup-with-his-egg-sandwich kind of guy, and he loves these with a little ketchup instead of the salsa. Just a suggestion, in case you fall in this camp!


Notes

These enchiladas can be prepped and assembled completely ahead. Place the filled enchiladas in the prepared pan and top with the enchilada sauce and shredded cheeses. Wrap well with plastic wrap and place in the fridge for a few hours (or up to overnight). Remove from the oven roughly 1 hour before you are ready to bake them off so the ingredients can return to room temperature. Bake as directed above.

  • Category: breakfast

Keywords: breakfast enchiladas, eggs and bacon enchiladas, brunch enchiladas, mash up brunch recipes, breakfast sandwich enchiladas