Enchilada Eggs
Transform your breakfast routine with these bold and flavorful Enchilada Eggs, a quick and satisfying dish perfect for mornings that need a kick of spice. This 25-minute recipe combines fluffy, softly scrambled eggs with rich enchilada sauce, all topped with melted cheddar or Mexican blend cheese for an irresistibly creamy finish. Served in warm corn tortillas and garnished with fresh cilantro, avocado slices, and sour cream, these enchilada eggs strike the perfect balance between savory comfort and zesty flair. Whether you're hosting a brunch or craving something unique on a busy weekday, this easy, protein-packed recipe is sure to become your new go-to breakfast. Keywords: enchilada eggs, quick breakfast recipe, easy Mexican-inspired breakfast, scrambled eggs with enchilada sauce, cheesy egg tacos.
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Recipe Information
Ingredients
- 6 large eggs
- 1.5 cups enchilada sauce
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil or butter
- 1 cup shredded cheddar or Mexican blend cheese
- 4 small corn tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 whole sliced avocado (optional)
- 2 tablespoons sour cream (optional)
Instructions
In a medium mixing bowl, crack the eggs and whisk them together with the salt and black pepper until well combined.
Heat a large skillet over medium heat and add the olive oil or butter, swirling to coat the bottom of the pan.
Once the skillet is hot, pour the whisked eggs into the pan and cook, stirring gently and frequently, to create soft scrambled eggs. Remove the eggs from the skillet just before they are fully cooked (they will finish cooking later). Set them aside on a plate.
In the same skillet, reduce the heat to low and pour in the enchilada sauce, allowing it to warm up for 1-2 minutes.
Add the scrambled eggs back into the skillet with the enchilada sauce and gently fold them together, ensuring the eggs are fully coated in the sauce.
Sprinkle the shredded cheese evenly over the eggs and cover the skillet with a lid. Allow the cheese to melt, about 2-3 minutes.
While the cheese is melting, warm the corn tortillas in a dry skillet or directly over a gas flame until pliable, about 20 seconds per side.
To serve, divide the enchilada eggs among the warmed tortillas. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired. Serve immediately.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.4 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1115 mg | 86% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1497 mg | 32% | |
*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.
