Enchilada Eggs

Transform your breakfast routine with these bold and flavorful Enchilada Eggs, a quick and satisfying dish perfect for mornings that need a kick of spice. This 25-minute recipe combines fluffy, softly scrambled eggs with rich enchilada sauce, all topped with melted cheddar or Mexican blend cheese for an irresistibly creamy finish. Served in warm corn tortillas and garnished with fresh cilantro, avocado slices, and sour cream, these enchilada eggs strike the perfect balance between savory comfort and zesty flair. Whether you're hosting a brunch or craving something unique on a busy weekday, this easy, protein-packed recipe is sure to become your new go-to breakfast. Keywords: enchilada eggs, quick breakfast recipe, easy Mexican-inspired breakfast, scrambled eggs with enchilada sauce, cheesy egg tacos.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 1.5 cups enchilada sauce
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon olive oil or butter
• 1 cup shredded cheddar or Mexican blend cheese
• 4 small corn tortillas
• 2 tablespoons fresh cilantro, chopped (optional)
• 0.5 whole sliced avocado (optional)
• 2 tablespoons sour cream (optional)

Directions

Step 1

In a medium mixing bowl, crack the eggs and whisk them together with the salt and black pepper until well combined.

Step 2

Heat a large skillet over medium heat and add the olive oil or butter, swirling to coat the bottom of the pan.

Step 3

Once the skillet is hot, pour the whisked eggs into the pan and cook, stirring gently and frequently, to create soft scrambled eggs. Remove the eggs from the skillet just before they are fully cooked (they will finish cooking later). Set them aside on a plate.

Step 4

In the same skillet, reduce the heat to low and pour in the enchilada sauce, allowing it to warm up for 1-2 minutes.

Step 5

Add the scrambled eggs back into the skillet with the enchilada sauce and gently fold them together, ensuring the eggs are fully coated in the sauce.

Step 6

Sprinkle the shredded cheese evenly over the eggs and cover the skillet with a lid. Allow the cheese to melt, about 2-3 minutes.

Step 7

While the cheese is melting, warm the corn tortillas in a dry skillet or directly over a gas flame until pliable, about 20 seconds per side.

Step 8

To serve, divide the enchilada eggs among the warmed tortillas. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired. Serve immediately.

Nutrition Facts

Serving size	1039.3 grams (1039.3g)

Amount per serving	% Daily Value*
Calories	1550

Total Fat 101.10g	130%
Saturated Fat 40.80g	204%
Polyunsaturated Fat 1.10g
Cholesterol 1251mg	417%
Sodium 4466mg	194%
Total Carbohydrate 84.20g	31%
Dietary Fiber 14.90g	53%
Total Sugars 10.40g
Protein 77.60g	155%

Vitamin D 270IU	1350%
Calcium 1115mg	86%
Iron 10mg	58%
Potassium 1497mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 19.9%

Carbs: 21.6%