BCC RECIPE BOOKonline EN - Flipbook - Page 13
Breakfast Enchilada
Serves: 8 | Prep Time: 15 mins | Total Time: 40 mins
This enchilada bake is surprisingly simple, yet extremely delicious!
Ingredients
Directions
FILLING
1. Preheat oven to 350˚F.
| 8 whole wheat tortillas
| 12 large eggs
| 125 ml (1⁄2 cup) milk or
plant-based beverage
| 2,5 ml (1⁄2 tsp) salt
| 115 g (1 cup) shredded cheese
CHEESE SAUCE
| 10 ml (2 tsp) butter
| 10 ml (2 tsp) whole wheat flour
| 500 ml (2 cups) milk or
plant-based beverage
| 2,5 ml (1⁄2 tsp) paprika
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. Whisk the butter and flour together over medium high heat in
a medium sized pan to make the cheese sauce. Continue to
cook for 1 to 2 minutes, whisking constantly.
4. Gradually whisk in the milk and bring to a gentle boil, stirring
occasionally.
5. When the sauce has thickened slightly, add the paprika, garlic
powder and cheese. Stir together until smooth. Remove from
heat and set aside.
6. When the eggs and cheese sauce are ready, lay out the
8 tortillas and divide the eggs and the shredded cheese evenly
between the tortillas. Spread 1⁄2 cup of the cheese sauce on the
bottom of a greased 9×13 inch baking dish. Roll the tortillas up
and place them seam side down in the baking dish.
| 2,5 ml (1⁄2 tsp) garlic powder
7. Pour the remaining cheese sauce over the top of the tortillas,
and then sprinkle with the cheese topping
| 60 g (1⁄2 cup) shredded
cheddar cheese
8. Bake for 20 to 25 minutes. The edges of the tortillas will be
golden brown and the cheese will be bubbly.
9. Remove the pan from the oven, and add toppings as desired.
TOPPINGS
| 115 g (1 cup) shredded
cheddar cheese
| 50 g (1⁄2 cup) diced avocado
| 3 stalks green onion, sliced thinly
| 95 g (1⁄2 cup) grape
tomatoes, halved
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