Breakfast Enchiladas

Breakfast Enchiladas


*8 large eggs

*1/3 cup milk

*1/2 tsp. taco seasoning

*1/8 tsp. black pepper

*4 large flour tortillas 

*6 oz. white cheddar cheese, shredded (about 1 1/2 cups)

*3/4 cup jarred salsa

*2 medium avocados, peeled, pitted and chopped


*Preheat oven to 350°F. Lightly grease a 12x12-inch casserole dish. Set aside. 

*In a medium bowl, whisk together the eggs, milk, taco seasoning and black pepper. Pour into a nonstick skillet and cook over medium heat, stirring frequently, until eggs are soft-scrambled. Remove from heat.

*Place 1/4 cup of the shredded white cheddar cheese in the center of each of the four tortillas. Evenly divide egg mixture among the four tortillas, placing the eggs atop the cheese. Roll up each tortilla, folding in the sides to prevent the mixture from spilling out, and arrange in the greased baking dish.

*Top enchiladas with remaining 1/2 cup of cheese and the salsa. Bake for 15 minutes, then turn oven to broil and continue to cook for 5 minutes more.

*Remove enchiladas from the oven and top with chopped avocados just before serving.