Breakfast Enchiladas: A Cozy Morning Delight
There are moments in life that need a special touch, don’t you think? Picture an early Saturday morning, the sun just peeking through the kitchen windows, the aroma of a delicious breakfast wafting through the air. This is exactly the kind of morning I envision when I prepare these Breakfast Enchiladas. Tucked under layers of creamy salsa sauce and melted cheese, these enchiladas are as comforting as a warm hug on a chilly morning.
I created this recipe as a loving nod to the family breakfasts we used to share, the kind that brought everyone to the table, smiling and chatting about the day ahead. These enchiladas are not only packed with flavor, but they’re also practical—a fantastic way to sneak in some extra veggies while making breakfast feel like a celebration. You’ll want to pin this recipe for your cozy mornings or even for an easy weeknight dinner!
Why You’ll Love This Recipe
- Hearty and filling: Your family will leave the table satisfied.
- Make-ahead friendly: Perfect for busy mornings, you can prepare it the night before!
- Kid-approved: With cheesy goodness and familiar flavors, even picky eaters will enjoy these.
- Versatile: Use whatever ingredients you have on hand for endless variations.
- Easy clean-up: One baking dish means less time scrubbing and more time enjoying!
What You’ll Need
Gather your ingredients for these delightful Breakfast Enchiladas—a cozy meal that everyone will love.
- 8 large tortillas
- 2 cups cooked ham, diced
- 2 cups tater tots, cooked
- 1 cup bell peppers, chopped
- 2 cups shredded cheese (cheddar or your choice)
- 2 cups creamy salsa sauce
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish
How to Make Breakfast Enchiladas
Ready to create some kitchen magic? Follow these simple steps to bring this comforting dish to life!
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the diced ham, cooked tater tots, chopped bell peppers, and 1 cup of the shredded cheese. Let that mouthwatering aroma fill your kitchen!
- Lay out the tortillas on a clean surface and evenly distribute the filling mixture on each one. Roll up each tortilla tightly and place seam-side down in a baking dish.
- In another bowl, whisk together the eggs, milk, salt, and pepper until fluffy and well combined. Pour this rich mixture over the assembled enchiladas, ensuring every bite will be creamy and delicious.
- Pour the creamy salsa sauce over the top and sprinkle with the remaining cheese, just to make it extra cheesy!
- You can cover the dish with foil and refrigerate overnight for a quick breakfast option on busy mornings.
- Bake for 25-30 minutes, uncovering the dish for the last 10 minutes, until the cheese is bubbly and golden.
- Garnish with chopped green onions or cilantro before serving. Enjoy your hearty breakfast!
Delicious Variations to Try
The beauty of these Breakfast Enchiladas lies in their versatility! Here are some fun ideas to put your own twist on them:
- Zesty Southwest Style: Add black beans and corn to the filling mixture for a burst of flavor and nutrients!
- Veggie Lover: Swap the ham for sautéed spinach, zucchini, and mushrooms for a deliciously rich and savory twist.
- Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper to heat things up!
- Extra Creamy: For an indulgent touch, drizzle more creamy salsa sauce or a sour cream topping right before serving.
Chef Emma’s Helpful Tips
Here are my best kitchen secrets for perfect Breakfast Enchiladas every time:
- Make-Ahead: Prepare the enchiladas the night before and refrigerate them. Baking them in the morning is a fantastic time saver!
- Ingredient Swaps: Feel free to substitute chicken or turkey bacon for the ham, or even try different types of cheese based on your family’s preferences.
- Slicing Tips: If you have leftovers, slice them into squares for an easy grab-and-go breakfast option throughout the week.
- Freeze for Later: You can also freeze unbaked enchiladas for up to three months. Just thaw overnight in the refrigerator before baking!
Nutrition Information per Serving
While these enchiladas are comforting, they also pack a nutritious punch! Here’s a breakdown of the nutrition information based on a serving size of one enchilada:
- Calories: 350
- Carbohydrates: 35g
- Sugar: 2g
- Fat: 20g
- Protein: 20g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare everything the night before and bake in the morning for a warm and comforting breakfast.
Can I use different ingredients?
Absolutely! Feel free to swap out ham for turkey bacon, or use any veggies or protein you prefer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
How long does it last?
When stored properly in the fridge, your enchiladas should last about 3 days, making them perfect for meal prep!
Wrapping It Up
These Breakfast Enchiladas hold a special place in my heart, just like those nostalgic family breakfasts of the past. They’re a delightful way to start your day with warmth and comfort. Not only are they easy to prepare, but they’re also a wonderful dish to share with family and friends. Save this Breakfast Enchiladas recipe to your Cozy Breakfast board so it’s ready when you need a cozy treat!
Happy cooking, and may your mornings always be filled with love and deliciousness!
Print
Breakfast Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A cozy breakfast dish featuring tortillas filled with ham, tater tots, and cheese, topped with creamy salsa sauce.
Ingredients
- 8 large tortillas
- 2 cups cooked ham, diced
- 2 cups tater tots, cooked
- 1 cup bell peppers, chopped
- 2 cups shredded cheese (cheddar or your choice)
- 2 cups creamy salsa sauce
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the diced ham, cooked tater tots, chopped bell peppers, and 1 cup of shredded cheese.
- Lay out the tortillas and distribute the filling mixture evenly, then roll up each tortilla tightly and place seam-side down in a baking dish.
- In another bowl, whisk together the eggs, milk, salt, and pepper until fluffy. Pour the mixture over the assembled enchiladas.
- Pour the creamy salsa sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and refrigerate overnight if desired.
- Bake for 25-30 minutes, uncovering for the last 10 minutes until the cheese is bubbly and golden.
- Garnish with chopped green onions or cilantro before serving. Enjoy!
Notes
These enchiladas are great for make-ahead breakfasts and can be frozen unbaked for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg
Keywords: breakfast, enchiladas, make-ahead meals