Vegetarian Breakfast Enchiladas

(4 servings) Printable Version

8 eggs
1 jalapeno peppers(chopped and seeded)
1/2 green bell pepper (chopped)
2 green onions (chopped)
2 tomatoes (seeded and chopped)
1 10 oz can of mild enchilada sauce
1 cup cheddar cheese (grated)
8-10 corn tortillas
salt to taste
1 dash hot pepper sauce
1 Tablespoon butter
1/4 cup chopped cilantro (optional)

Preheat oven to 350 and grease a medium sized glass casserole dish.

Melt butter in a pan on medium-high heat. Saute jalapenos and green peppers until softened. Beat the eggs well, and add green onions, hot pepper sauce and salt. Then pour the egg mixture with the peppers, and cook until the eggs solidify.

Place some grated cheese on each tortilla. Top with egg mixture, tomatoes, and cilantro. Roll the tortilla and place in the casserole dish with seal side under. Top with enchilada sauce and remaining cheese. Bake for 15 minutes at 350.

Serve with sour cream, salsa, or guacamole if you like - makes an excellent dinner breakfast!

Mr Breakfast would like to thank MichiganDan for this recipe.

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