It’s Monday, which means we’re all ready for the weekend, right?!
Well, this recipe that I’m sharing with you today would be great for a weekend breakfast or even a breakfast potluck at work.
Last month, my husband’s team was putting in some long hours at work, they still are actually. One weekend they had to go into the office on a Saturday morning and he was talking about buying breakfast for the team. I thought they deserved something better than donuts so I offered to make breakfast for them! Who can turn down a homemade breakfast? Not this girl. So I assumed the feeling would be mutual with his team.
When brainstorming, I was trying to think of a dish that was good for a crowd, could be put together ahead of time, was a little different and, most importantly, delicious. Then it hit me – breakfast enchiladas! I mean, A) they’re enchiladas…who doesn’t like enchiladas? B) breakfast is the most important meal of the day, even if you don’t like breakfast, give these a shot! I still think you’ll really like them, and C) they’re very versatile; you can fill them to your preference. I’d love to load these up with some veggies next time.
My husband quickly reported back that his team loved them. I didn’t expect any leftovers to come home with him so I obviously made up a small serving for myself. Let me tell you, after the first bite, I knew I had to share this recipe.
These did take some time to put together, but I promise you it’s well worth the effort. You can make up a tray the night before and pop it in the oven the next morning. I’ve added a make ahead note at the end of the recipe.
I make my own enchilada sauce and like to add the smoky chipotle flavors to it. But if you don’t want to make your own enchilada sauce or if you have a go-to enchilada sauce from the store. Not a problem! You can definitely whip up a semi-homemade version by grabbing a 28 oz can of enchilada sauce and a small can of chipotle salsa. Mix these two together in a bowl and you’re good to go.
- 6-8 slices of bacon – chopped
- 1/2 c black beans
- 1 jalapeño – diced
- 3-4 scallions – sliced
- 1/4-1/2 c shredded cheese
- 1/3 c reserved enchilada sauce (recipe below)
- 8 eggs scrambled
- 1/2 c of milk
- 1 tsp chili powder
- Dash of cayenne pepper
- Dash of hot sauce
- 10 corn tortillas
- 2 tablespoons oil or butter
- 3 tablespoons AP flour
- 2 tsp Chili powder
- 2 tsp Cumin
- 1/2 tbl Dried oregano
- 1 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt/Pepper to taste
- 6 oz can – tomato paste
- 2 1/2 cups chicken broth
- Small can of chipotle salsa
- 1-1 1/2 c shredded cheese
- Chopped cilantro
- Sliced scallions
In a large bowl, crack eggs and season with salt, pepper, chili powder and dash of hot sauce. Add milk. Scramble thoroughly and set aside.
Heat a large pan on medium heat. When it’s hot, add in the bacon and cook until crispy.
Remove bacon and place on a plate lined with a paper towel to drain any excess fat off.
Leaving the bacon fat in the pan, add in the sliced scallions and chopped jalapeño. Sauté for about 1 min.
Add in black beans. Cook for about 1 min.
Add bacon back into the pan and mix thoroughly into jalapeño, scallion and black bean mixture.
Lower heat to low and carefully add in scrambled egg mixture. Using a rubber spatula gently stir mixture to cook through and not let the eggs stick. Keep stirring occasionally until eggs are cooked through. If they’re a little runny, it’s okay!
Clean bowl that the egg mixture was in; dump the cooked eggs into the bowl, mix in shredded cheese and set aside to cool.
Heat a medium sized saucepan over medium heat. Add in oil or butter.
When it’s hot, lower the heat to low and add in flour. Whisk thoroughly and cook for about 2-3 minutes.
Continuing to whisk, add in spice mixture. Cook for about 1 minute.
Still whisking, add in tomato paste. Cook for about 1 minute making sure the roux is all together.
Add about 2 tablespoons of chicken broth to help break down the roux mixture. Slowly add the remaining chicken broth, still continuing to whisk.
Add in 1/2 of the adobo salsa. Taste and add more if more heat is desired. (I use the whole can)
Season to taste with salt & pepper
Bring heat up to medium and let the sauce thicken a bit – about 5 min; stirring occasionally. Turn off heat.
Add about 1/3 cup to the filling mixture and mix thoroughly..
Preheat oven to 350 degrees.
Wipe clean the pan that you cooked the filling in with a wet paper towel. Heat on medium/medium-low.
Add a dash of oil and a small spoonful of sauce.
Take 1 tortilla and add to the pan, swivel in pan to coat, flip the tortilla to coat the other side.
Fry for about 1 min on each side. You want the tortilla to be very pliable. Remove from pan and set aside on a plate. Repeat for remaining tortillas adding a little bit of oil/sauce as needed.
In a 9×13 baking dish, add about 1/3 cup of sauce to the bottom of the dish.
Take a tortilla, add about 1/3 c of the filling, roll the tortilla tightly and carefully transfer to the baking dish.
Repeat with remaining tortillas, make sure they’re snug as a bug in the baking dish.
When you’re done, add remaining sauce on top. (You may end up with some extra sauce, which is never a bad thing! This can be used for chilequiles!)
Top with shredded cheese, loosely cover with foil and bake for about 20 min.
For the last 10 min, remove the foil.
When cheese is all melted, remove the baking dish from the oven, allow to cool for about 5-10 min…if you can wait that long.
Top with chopped cilantro and scallions
Serve & enjoy!
Make ahead – Follow assembly directions. Cover with foil and place in refrigerator. In the morning, place tray in a cold oven. Set oven to 350 degrees and bake for 35 minutes. For the last 10 minutes, remove the foil and bake until the cheese is melted through and bubbly. Cool for 5-10 minutes before serving.
*Semi-homemade version of sauce:
- 28 oz Canned enchilada sauce
- Small can chipotle salsa