Description
Fluffy scrambled eggs, melty cheese, and colorful bell peppers wrapped in soft tortillas, topped with fresh salsa and cilantro for a perfect breakfast treat
Ingredients
- Tortillas: 6 medium flour tortillas, soft and pliable for rolling the filling
- Eggs: 6 large eggs, beaten to create a fluffy, creamy texture
- Shredded Cheese: 1 cup cheddar or Mexican blend, adds gooey richness
- Bell Peppers: 1 cup diced, colorful and sweet for a fresh crunch
- Onions: 1/2 cup finely chopped, for mild sweetness and aroma
- Chopped Cilantro: 2 tablespoons, adds a burst of herbal freshness
- Salsa: 1/2 cup, to top the enchiladas with tangy, zesty flavor
- Salt and Pepper: To taste, balancing and enhancing all flavors
Instructions
- Preheat oven to 375°F and lightly grease a baking dish
- In a skillet, sauté onions and bell peppers until soft, then add beaten eggs, salt, and pepper, stirring until just set
- Lay out the greased baking dish for easy assembly
- Fill each tortilla with the egg mixture, sprinkle with cheese, roll up, and place seam-side down in the baking dish
- Bake for 12-15 minutes until cheese melts and enchiladas are lightly golden
- Spoon salsa over the top and sprinkle with chopped cilantro
- Plate warm enchiladas and enjoy a flavorful, comforting breakfast
Notes
- Warm tortillas before rolling to prevent cracking
- Use medium heat when cooking eggs to avoid rubberiness
- Layer cheese inside and on top for extra gooeyness
- Leftovers can be stored in the fridge for 2 days or frozen for up to 1 month
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 210mg
Keywords: breakfast enchiladas, easy breakfast, egg enchiladas, cheesy breakfast, Mexican breakfast