Breakfast Enchilada Eggs
Start your day with a burst of Tex-Mex flavor by whipping up these irresistible Breakfast Enchilada Eggs! This savory breakfast recipe combines fluffy scrambled eggs, zesty enchilada sauce, and an array of vibrant veggies like bell peppers, onions, and jalapeños. Rolled up in a warm tortilla, topped with melty cheddar cheese, and baked to perfection, these enchiladas are the ultimate way to transform your morning routine. Packed with protein from black beans and customizable with fresh cilantro, salsa, or sour cream, this dish is perfect for feeding a crowd or indulging in a hearty solo breakfast. Quick to prepare and baked in under 15 minutes, Breakfast Enchilada Eggs are your new go-to for flavorful mornings!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 6 corn or flour tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until combined. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, diced jalapeño, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender.
Add the rinsed black beans to the skillet and stir to combine. Reduce the heat to low while you prepare the eggs.
In a separate non-stick skillet, lightly coat with oil or butter and pour in the egg mixture. Cook over medium heat, stirring occasionally, until the eggs are softly scrambled and just set. Do not overcook.
Preheat your oven to 350°F (175°C).
Warm the tortillas in the microwave or stovetop for easy rolling.
Spread 2 tablespoons of enchilada sauce onto the center of each tortilla. Add a few spoonfuls of the vegetable mixture, scrambled eggs, and a sprinkle of shredded cheese.
Roll the tortillas tightly and place them seam-side down in a lightly greased baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro, if desired.
Serve immediately with sour cream and salsa on the side, if preferred. Enjoy your Breakfast Enchilada Eggs!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 27.3 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1449 mg | 111% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2240 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
