Breakfast Enchiladas

Breakfast Enchiladas




  1. Preheat oven to 375 and grease 9 x 13 pan and spread a thin layer of salsa over the bottom.
  2. Heat avocado oil and ghee in a non stick skillet over medium high heat.
  3. Add eggs, salt, and pepper to mixing bowl and whisk together really well.
  4. When pan is hot, add eggs and immediately reduce heat to low and continue stirring entire time until eggs are just set but still a little wet. Transfer to large mixing bowl.
  5. Add onion, beans, cilantro, 1/4 c queso fresco, chili powder, and cumin to eggs and stir to combine.
  6. Fill each tortilla with the egg mixture and roll up; place seam side down in the baking dish. Cover with remaining salsa and queso fresco.
  7. Bake for 15 minutes and boil for another 4-5 minutes until cheese is golden.
  8. Add desired toppings and serve!
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