Breakfast Enchiladas

Potato recipe will be posted soon.

Hello Friends,

This weekend I made a Breakfast Enchilada Casserole that I saw on Pinterest which was pinned from Inspired Taste. Credit for the original recipe goes to Adam and Joanne Gallagher (giving credit where credit is due).I saw this recipe on Pinterest and decided to make it about three weeks ago. It was delicious but it needed a few tweaks, so I gave it another shot this weekend with some improvements. The original recipe calls for flour tortillas, half and half and flour. I switched those out for corn tortillas, 2% milk and Bisquick. If you would like the original recipe please click on Inspired Taste. I would like to apologize in advance for the black spot on the pictures. I took the pictures with my phone and my camera lens has a spot on the inside from dropping it.

Breakfast is my favorite meal to make and I always enjoy eating anytime of the day! With this recipe you can make it a night before without adding the egg to it or just chop all your veggies the night before to cut your prep time in half. Once you are ready to enjoy your Breakfast Enchiladas you can add your favorite salsa and sour cream on top and serve with potatoes. 

For this recipe I cut it in half since its only three of us but you can easily double or triple the recipe to feed a larger crowd. I brought my leftover breakfast in to work and my coworkers were very happy.

Ingredients:

1 cups of ham or choice of breakfast meat

1/2 cup chopped bell pepper of your choice (I used green)

5 mushrooms (optional)

1/4 cups sliced green onions (I used regular, since I didn't have any at home)

1 cup shredded cheese (your choice)

6 corn tortillas (or more for large crowd)

4 eggs

1/2 cups 2% milk

1 tablespoon of Bisquick

1/2 teaspoon salt

 

Directions:

1.    In large bowl combine ham, chopped bell pepper, mushrooms, green onions, 1/2 cup of cheese, and set aside. Warm up tortillas in microwave for 30 seconds or on the stove. This will make it easier to roll the corn tortillas. 

2.    Lightly spray 8x8" glass baking dish. Place 1/4 cup of mixture in middle of corn tortilla and roll it up into a taco. Place it in glass dish facing down. When finished add any remainder mixture to fill any gaps. If you choose to make this the night before, cover and refrigerate after this step.  

3.    In another bowl beat eggs, milk, Bisquick and salt. Pour over rolled tortillas, cover and bake.

4.    If making the morning of then preheat oven for step one. Bake at 350 degrees fahrenheit for 35 minutes covered. Uncover, add 1/2 cup of cheese and bake for another 10 minutes until egg is set and cheese is melted. If you are a cheese lover, add more than 1/2 cup cheese. Let stand for 5-10 minutes and its ready to serve.