Breakfast Enchiladas

I was having trouble coming up with what to cook for dinner tonight.  I just picked up fresh eggs from my farm delivery guy, but I didn’t want to do scrambled eggs and pancakes because I’ve done that recently.  (Well, it was waffles, but that’s close enough).

Anyway, I came up with the idea to make breakfast enchiladas.  I made a sauce using:

@2 garden fresh tomatoes, sliced (thanks to my neighbor)
1 banana pepper, seeded and chopped (also from neighbor)
4 small cloves of garlic
1/3 onion, chopped
splash of lemon juice

I put these all in the food processor and blended until they made a sauce.

I scrambled 12 eggs with some salt, pepper, and a little butter.  I put some scrambled eggs and grated cheese down the center of each tortilla, wrapped it up and placed it seam side down in a 9×13 casserole dish.  When the dish was full, I poured the sauce over the top and sprinkled the remaining cheese over the enchiladas.  Cook at 350 degrees until cheese is melted.

I served these with rosemary breakfast potatoes.  The girls LOVED them!  (Except for C, who has an egg allergy… hers was just plain cheese).


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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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