Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper (seeded and thinly sliced)
  • 1/2 green bell pepper (seeded and thinly sliced)
  • 1 small red onion (thinly sliced)
  • 2 Roma tomatoes (diced)
  • Salt
  • 1 tsp chili powder
  • 5 eggs
  • 2 tbsp heavy whipping cream
  • Salt
  • fresh cracked black pepper
  • 4 flour tortillas ((7-8 inch tortillas))
  • 8 oz shredded Mexican cheese mix
  • 1/4 cup chopped green onion
  • 2 Roma tomatoes (diced)
  • 2 tbsp minced cilantro
  • 1 avocado

Instruction

  • Combine eggs, heavy whipping cream, salt, and pepper in a mixing bowl and whisk until smooth. Set aside.
  • Preheat a large cooking pan over medium heat. Add some canola oil for cooking the veggies.
  • Once the pan is heated, add sliced onion and bell peppers. Cook veggies until soft. 
  • Add diced tomatoes to the pan. Stir and cook for a few minutes.
  • Season veggies with salt and chili powder.
  • Add egg mixture into the pan with veggies and start stirring slowly. 
  • Let the eggs cook, stirring often. Once the eggs are cooked, take them off heat.
  • Preheat over to 350 and grease a 9x9 (or an 8x8) baking dish.
  • To assemble the enchiladas: spread about 1/4 cup of shredded Mexican cheese mix in each tortilla. Then, divide the egg and veggie mixture along the center of each tortilla, from one end to another. Roll each tortilla with a mixture and cheese inside and place it in the pan, seam down. 
  • Spread diced tomatoes, green onions, and cilantro over rolled tortillas in the pan. 
  • Spread remaining cheese over the top, evenly.
  • Bake enchiladas for 10-15 minutes. 
  • Top baked breakfast enchiladas with diced avocado and serve.