BCCRecipeBOOK - Page 15

Breakfast Enchilada Bake
Serves: 8 / Prep Time: 15 mins / Total Time: 40 mins
This enchilada bake is surprisingly simple, yet extremely delicious!
• 8 whole wheat tortillas
• 12 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1 cup cheese,
1. Preheat oven to 350 F.
2. In a large bowl, whisk eggs with milk and add salt. Pour
the beaten eggs into a greased saucepan and cook
on medium heat, stirring occasionally until they are
scrambled, but still fairly moist. Set aside.
3. In the meantime, whisk the butter and flour together over
medium high heat in a medium sized pan to make the
cheese sauce.
4. After whisking the butter and flour into a paste, continue
to cook for one to two minutes whisking constantly.
5. Gradually whisk in the milk and bring to a gentle boil,
stirring occasionally.
6. When the sauce has thickened slightly, add the salsa verde
and cheese. Stir together until smooth. Remove from heat
and set aside.
7. When the eggs and cheese sauce are ready, lay out the
tortillas and divide the eggs and 1 cup shredded cheese
evenly between the eight tortillas. Spread 1/2 cup of the
cheese sauce on the bottom of a greased 9 by 13 inch
baking dish. Roll the tortillas up and place them seam side
down in the baking dish.
8. Pour the remaining cheese sauce over the top of the
tortillas, and then sprinkle with cheese.
9. Bake for 20-25 minutes. The edges of the tortillas will be
golden brown and the cheese will be bubbly.
10. Remove the pan from the oven, and add toppings as
• 2 tsp butter
• 2 tsp whole wheat flour
• 2 cups milk
• 1/2 cup salsa verde
• 1/2 teaspoon garlic
• 1/2 cup cheddar cheese,
• 1 cup cheddar cheese,
• 1/2 cup diced avocado
• 3 stalks green onion,
sliced thinly
• 1/2 cup grape tomatoes,

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