Breakfast Enchiladas

I'm a little competitive when it comes to, oh, I don't know, EVERYTHING, so when I heard a friend was bringing potato pancakes to a brunch  I decided to up my game and bring something more interesting than the quiche I was planning.  (Don't get me wrong-quiche is delicious!)  This plus a surplus of tortillas inspired me to see if breakfast enchiladas existed.  Lo and behold- they do!  And they're delicious and relatively easy.  I think I put this together in 30 minutes, including bake time.

Thank you to ValSoCal and Ashley Covelli of "Big Flavors from a Tiny Kitchen"!  I also made the homemade taco seasoning that Ashley found on Allrecipes.  The taco seasoning recipe is easy to put together and much cheaper than buying pre-made seasoning.  Thanks, Bill Echols!

Taco Seasoning

Original recipe yield: 1 ounce

1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Breakfast Enchiladas

7 flour tortillas
9 large eggs
2 tablespoons milk
2 tablespoons butter
2 teaspoons of taco seasoning
2 teaspoons canned green chiles
3 green onions, sliced
salt and pepper ( to taste )
1/2 teaspoon garlic powder
1 cup of monterey cheese
1 can enchilada sauce
1 cup cherry tomatoes, cut in half
1 avocado, diced

1) Preheat oven to 350 degrees. Meanwhile in a skillet heat 2 tablespoons of butter.

2) In a large bowl whisk eggs, milk, taco seasoning, green chilies, onions, pepper and salt.

3) Place egg mixture in the skillet with melted butter. When eggs are almost – cooked through add half a cup of cheese.

4) When eggs are cooked through place eggs into the tortillas and roll them and place in a baking dish. Pour sauce over the rolled tortillas, add cheese and bake for about 10 to 12 minutes. Place tomatoes and avocados on top.

*Note – you can add sour cream and cilantro as toppings.