Recipe
Breakfast
Breakfast Enchiladas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 12 Hy-Vee large eggs | ||
| ½ c. Hy-Vee skim milk | ||
| ¾ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained | ||
| 1 ½ c. Hy-Vee shredded cheddar cheese, divided | ||
| 8 (8-inch) Hy-Vee flour tortillas | ||
| ½ c. Hy-Vee sour cream | ||
| 1 (16 oz) jar Hy-Vee salsa |
Directions
- Preheat oven to 375 degrees.
- In a large bowl, whisk together eggs, milk, salt and pepper.
- Spray a large skillet with cooking spray and heat over medium heat. Add eggs and cook without stirring until eggs begin to set on bottom and around edge.
- Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath.
- Stir in tomatoes and 1 cup cheese.
- Cook over medium heat until cooked, but still glossy and moist. Remove from heat.
- Place 1/2 cup of egg mixture down the center of each tortilla. Top with 1 tablespoon sour cream and roll up enchilada-style.
- Place tortillas seam-side down in a greased 9-by-13-inch baking dish. Top with salsa and remaining ½ cup cheese.
- Cover with foil and bake 15 to 20 minutes.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 350mg
- Sodium: 1250mg
- Total Carbohydrates: 39g
- Protein: 22g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 35%
0%
Iron 25%
0%
Calcium 35%