Spend with Pennies · by Holly Nilsson★ 5.0 (16)
Breakfast Enchiladas
NUTRITION · PER SERVING795M COOK
CAL 20%·PRO 48%
CARBS 18G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 26G58% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with eggs, ham, cheese, and vegetables, then baked in a tomato sauce. Savory and filling. A make-ahead breakfast or brunch casserole.
mainamericancasseroleeggs🥧 baking dish🥄 saucepan🔥 oven
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
- ½ red bell pepper (finely diced)
- ½ green bell pepper (finely diced)
- 2 cups diced ham
- 8 corn tortillas (or flour tortillas, 8" each)
- 2 cups shredded cheddar cheese (divided)
- 5 eggs
- 2 cups milk
- 1 tablespoon all-purpose flour
- ½ teaspoon dried oregano
- 3-4 dashes hot sauce (such as Tobasco)
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 795M
CAL 20%·PRO 48%
CARBS 18G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 26G58% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1079mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 310mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.