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Veggie Loaded Breakfast Enchiladas

Breakfast enchiladas loaded with all the veggies to get you going in the morning!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 Enchiladas

Ingredients

For the Vegetable Hash:

  • 2 Tablespoons Ghee/Clarified Butter
  • 1 Russet Potato diced
  • 1 Sweet Potato peeled and diced
  • 2 Bell Peppers seeded and stemmed and then diced
  • 1 Vidalia Onion diced
  • 1 Garlic Clove grated
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • Freshly Ground black Pepper

For the Enchiladas:

  • 12 Large Eggs beaten
  • salt and pepper
  • 1 Tablespoon Ghee/Clarified butter
  • 3/4 Cup Red Enchilada Sauce
  • 6-8 Flour Tortillas
  • 1/2 Cup Freshly Grated Cabot Pepper Jack Cheese
  • 1/2 Cup Freshly Grated Cabot Hot Habanero Cheese

Toppings:

  • Diced Avocado
  • Pico de Gallo
  • Freshly chopped cilantro
  • Chopped Green Onion

Instructions

  1. Heat the clarified butter (or whatever oil/fat) in a large skillet for a minute over a medium/high flame. Add the potatoes. Cover with lid. Cook for 5 minutes. Remove lid and stir potatoes. Cover with lid again and cook another 5 minutes.
  2. Add bell peppers and onion. Season with all the seasonings. Stir to combine. Cook until the onion is translucent and the potatoes are fork tender, 10 minutes.
  3. Reduce heat to low, add garlic. Stir to combine. Remove from heat and set off to the side.
  4. Preheat the oven to 375 degrees F. Set out a 9x13-inch baking dish.
  5. Clean out the same skillet you used for the hash. Add the butter/oil/ghee to the pan. Heat over medium/low.
  6. Add beaten eggs, season with salt and pepper.
  7. Use a rubber spatula to push eggs from side to side of the pan until they are a soft scramble. The eggs will cook more in the oven.
  8. Add the enchilada sauce to the baking dish.
  9. Fill each tortilla with a few spoonfuls of eggs and the vegetables. Roll the tortilla from end to end. Place the rolled tortilla seam side up in the sauce and then roll it until it is seam side down and coated in sauce. Continue until 6/8 enchiladas have been rolled and placed in the pan.
  10. Cover enchiladas with cheese. Cover pan with foil and bake for 20 minutes, until the cheese is melted.
  11. Top with avocado, pico de gallo, cilantro, and green onion.
  12. Reheat in the microwave. Store wrapped in foil in the fridge for no more than 5 days.