Breakfast Enchiladas are a hearty breakfast (or brunch) that feeds a crowd. It’s perfect for times when you are hosting guests, or nights when you want to have breakfast for dinner.
Breakfast Enchiladas are filled with scrambled eggs, spicy hashbrowns, sautéed onions and mushrooms, and black beans and topped with poblano cream sauce and melted monterrey jack cheese. It’s a delicious breakfast that will keep you full all morning.
Do you get the “Sunday scaries”? You know, that feeling that the weekend is ending and you already feel behind? I think that one way to cure the scaries is to do something that will put you ahead of the game going into the new week ahead, like preparing a large tray of breakfast enchiladas so you don’t need to worry about breakfast.
The inspiration behind this meal was leftover poblano cream sauce. I had some leftover poblano cream sauce after making buffalo chicken enchiladas, so I thought it would be fun to create breakfast enchiladas… and to achieve my goal of eating enchiladas for every meal. Mission accomplished.
Charles and I ate these Breakfast Enchiladas when I made Sunday brunch at home. Eating brunch together after spin class is a Sunday ritual, and since our go-to brunch spot has been closed, I decided to cook at home. The meal was just as delicious as a restaurant brunch, and we didn’t have to wait 30 minutes for a table.
I kept our breakfast enchiladas vegetarian, but you could add cooked bacon, chorizo, or sausage. I served simply sautéed zucchini on the side, it’s become one of my go-to vegetables side dishes, I thought it was a good idea to start our morning off with an extra serving of vegetables.
One of my favorite ways to make preparing breakfast a bit easier is to use pre-shredded hash brown potatoes. They are beside the eggs at my grocery store, in the refrigerated section. I think that hash browns are an essential part of a weekend brunch.
Usually I can find shredded, diced, and pre-seasoned hash browns. I like to get the shredded unseasoned potatoes and to season them with a touch of paprika, chipotle chile powder, and cayenne pepper. You can use any variety of hash browns for this recipe, just precook them before adding them to the enchiladas. If you really want to go wild, use tater tots.
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How to make Breakfast Enchiladas:
- 2 cups Shredded Hash Browns
- 2 tablespoons Olive Oil
- a dash of Paprika
- a dash of Chipotle Chile Powder
- a dash of Cayenne
- Salt and Pepper
- 1/2 cup of chopped White Onion
- 1 cup of sliced Mushrooms
- 1 cup of Black Beans
- 1 tablespoon Butter
- 10 Eggs
- 1 1/2 cups of Poblano Cream Sauce
- 1/2 cup of shredded Monterrey Jack
- 1/2 cup of shredded Cheddar
- 6 large Flour Tortillas
Heat your oven to 350 degrees.
The hash browns take the longest, so get those going first. Heat the olive oil in a skillet over medium high heat. Add the potatoes and season with the paprika, chipotle chile powder, salt and pepper. Stir every few minutes, until the hash browns are lightly browned.
While the hash browns are cooking, melt the butter in a skillet over medium heat. Once melted, add the onions and cook for 2 minutes before adding the mushrooms. Season with salt and pepper and let sauté for 6 minutes.
Now you need to decide if you want to let the eggs cook with the onions and mushrooms, or if you want to set the onions and mushrooms aside and then cook the scrambled eggs. I cooked the eggs separately, but that was because I wanted the eggs to look good in the photos and I didn't want them to look brown by cooking them with the onion and mushrooms.
Whatever you decide, now is the time to beat your eggs thoroughly and cook them in a skillet low and slow for 10 minutes. This makes them creamier. You want to undercook the eggs a little since they will cook more in the oven.
Now it is time to assemble your enchiladas. Fill the tortillas with about 1/4 cup of the hash browns, scrambled egg, and the mushrooms and onions. Add a tablespoon or two of the black beans.
Spread 1/4 cup of the poblano cream sauce in the bottom of a casserole dish. Arrange the enchiladas on the dish, with the seam side of the tortillas facing down.
Pour the poblano cream sauce over the top, and sprinkle the cheese over. Bake at 350 degrees for 30 minutes.