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Breakfast Enchiladas
Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min👤 Kate Trombly O'Brien📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
📝 Preparation Steps
1
In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to ⏱️ 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.
2
Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to ⏱️ 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to ⏱️ 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.
large eggs, beaten12
3
Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.
Nonstick cooking spray
4
Bake the enchiladas until bubbly and the cheese is melted, about ⏱️ 30 minutes. Top with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.
Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top
Nutrition Facts
calories
1447 Calories
fat Content
92 g
fiber Content
6 g
sugar Content
13 g
sodium Content
4061 mg
protein Content
72 g
trans Fat Content
1 g
cholesterol Content
715 mg
carbohydrate Content
73 g
saturated Fat Content
34 g
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