Eggs are so versatile, almost as versatile as this recipe. Fill these enchiladas to your heart's contentment. Follow the recipe below and you'll get 28 grams of energizing protein and loads of heart healthy fats.
Add, experiment, go crazy or play it safe. Here's your chance to raid the pantry and use what you've got. Go gluten-free by using corn tortillas. Cut back on calories by swapping in broccoli and cauliflower for the sauteed potatoes. Dairy intolerant? Use any variety of non-dairy milk and go sans cheese.
As a bonus, this dish can easily be assembled the night before and baked off in the morning, but also makes a mighty fine evening meal.
Protein-Packed Breakfast Enchiladas (serves 4)
- 4 large or 8 small tortillas
- 7 eggs
- ½ cup skim milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup black beans
- 1 cup white potatoes, cubed
- 1 cup sweet potatoes, cubed
- 1 small yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 cup shredded cheese, divided
- 1 Tablespoon olive oil
Preheat oven to 350°F. Heat olive oil in skillet set over medium-high heat. Saute cubed white and sweet potatoes until golden brown all over, stirring occasionally. Meanwhile, chop up all the veggies and put them in a bowl with the beans and about half of the shredded cheese.
Allow potatoes to cool slightly before adding to the veggie mixture. In separate bowl, whisk together eggs, milk, salt and pepper. Divide veggie mixture evenly between tortillas; roll them up, leaving the ends open, and place seem-side down in a greased baking dish.
Pour egg mixture over top and sprinkle with remaining cheese. Cover with foil and bake 35 minutes. Remove foil and bake another 10 minutes, or until the eggs are set and the cheese is melted. Excellent served with salsa and a dollop of greek yogurt or sour cream. Enjoy!
Recipe inspiration can be found here.