Southern Breakfast Enchiladas

Start your day off with a hearty meal that combines the comforting flavors of the South with a classic Mexican twist. Southern Breakfast Enchiladas bring a delicious blend of eggs, cheese, and optional breakfast potatoes, all wrapped in soft flour tortillas. It’s a satisfying dish that’s perfect for breakfast or brunch!

Why make this recipe?

These enchiladas are not only tasty but also versatile! They are great for feeding a crowd during special occasions or lazy weekend mornings. Plus, they are easy to customize based on your preferences. Whether you enjoy a kick of spice or a touch of sweetness, this recipe is sure to please everyone at the breakfast table! 🌞

How to prepare Southern Breakfast Enchiladas

Ingredients:

• 🌮 6 large flour tortillas
• 🧈 1 tablespoon unsalted butter
• 🥚 6 large eggs
• 🥛 60 milliliters whole milk
• 🧂 Salt, to taste
• 🌶️ Freshly ground black pepper, to taste
• 🧀 120 grams shredded cheddar cheese
• 🧀 60 grams shredded Monterey Jack cheese
• 🥔 120 grams cooked breakfast potatoes or hashbrowns (optional)

Instructions:

1. Preheat your oven to 180°C (350°F). 🔥
2. In a large skillet, melt the butter over medium heat. Add the eggs and milk. 🥚✨
3. Season with salt and pepper, then scramble the eggs until fully cooked. Stir in half of the cheddar cheese and all of the Monterey Jack cheese. Remove from heat. 🧀
4. If using, mix in the cooked breakfast potatoes or hashbrowns. 🥔
5. Warm the tortillas in a microwave for about 30 seconds to make them pliable. 🌮
6. Spoon the egg mixture onto each tortilla, and roll them up tightly. Place seam side down in a greased baking dish.
7. Sprinkle the remaining cheddar cheese on top of the enchiladas. 🧀
8. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. 🍽️
9. Let them cool for a few minutes before serving.

How to serve Southern Breakfast Enchiladas

Southern Breakfast Enchiladas can be served warm, garnished with salsa, sour cream, or even fresh avocado slices for a delightful touch. Pair them with a side of fresh fruit or a classic breakfast cocktail like a mimosa for a complete breakfast experience! 🍹

How to store Southern Breakfast Enchiladas

If you have leftovers, simply let the enchiladas cool completely, then store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, place them in the oven until warmed through, or microwave for quick servings.

Tips for preparing Southern Breakfast Enchiladas

• For extra flavor, consider adding cooked sausage or diced bell peppers to the egg mixture.
• Don’t skip warming the tortillas; it makes them easier to roll without tearing.
• Feel free to experiment with different cheeses or spices according to your taste!

Variations

• Add jalapeños for a spicy kick! 🌶️
• Swap out traditional cheese for pepper jack for added flavor.
• Make a vegetarian version by adding more veggies like mushrooms, spinach, or zucchini.

FAQs

1. Can I make these enchiladas ahead of time?
   Absolutely! You can prepare them the night before and keep them covered in the refrigerator. Just bake them in the morning!

2. What if I don’t have tortillas? Can I use something else?
   Yes! You can substitute corn tortillas, or even use whole wheat tortillas for a healthier option.

3. Can I freeze the Southern Breakfast Enchiladas?
   Yes! Freeze them after baking. For the best results, wrap them well; you can thaw them overnight in the refrigerator before baking or microwave directly from frozen.

Enjoy preparing and sharing these delicious Southern Breakfast Enchiladas with family and friends! 🌟