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).