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Sunday, April 21, 2024

Scrambled Egg Enchiladas

I seem to always have that package of flour tortillas in my pantry, leftover from the last time I was in the mood for a sandwich wrap. So, as I was organizing the pantry last night, I allowed some ideas to float around in my head for how to use them for breakfast this morning. I wanted something simple, with very little prep time and very few ingredients. And I came up with a winner!

Scrambled Egg Enchiladas

8 large eggs, divided

2 tablespoons butter

2 cups shredded cheddar or Monterrey Jack cheese

8 (8 inch) flour tortillas

1 tablespoon flour

2 cups half and half, (half milk/half cream)

1/2 teaspoon salt

Spray a 9 x 13 baking dish with non-stick cooking spray and set aside. Add four of the eggs to a large bowl and whip until well blended.

In a skillet over medium high heat, melt the butter and scramble the whipped eggs. Add salt and pepper to taste. Do not overcook them as they will continue cooking later. Transfer eggs to plate and allow to slightly cool. In the same large bowl, whip the remaining 4 eggs, flour, milk and salt. Set aside.

Lay out 8 tortillas and place some of the scrambled eggs down the center of a tortilla. Top with more cheese. Roll the tortilla up tight and place the seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in dish.

Pour the egg and milk mixture over the tortillas in the baking dish. Cover with foil and refrigerate overnight or for at least an hour.

When ready to bake, uncover and sprinkle with more cheese. Cover with foil and bake at 350 degrees for about 30-40 minutes or until eggs are set and cheese is melted. Remove from oven and garnish with sliced green onions, parsley, chives and sour cream if you like.

NOTE: I made these without meat, however feel free to add bacon or sausage to your filling of each tortilla. You can also sprinkle bacon or sausage on top before baking.