Breakfast Enchiladas

Breakfast Enchiladas!
Inspired by Delish

Prep time: 5 minutes
Cooking time: 20 minutes

  • Medium (or large) nonstick pan
  • Medium (or large) cooking tray

  • 2 large eggs (per person)
  • Salt
  • Ground black pepper
  • 1/4 tablespoon of virgin olive oil(per person)
  • 3 slices of bacon, chopped
  • 2 cups of baby spinach
  • 1/2 tomato
  • 1/2 cup of tomato sauce
  • 1 slice of cheese (Havarti, Swiss, your choice), strips
  • Sprinkle of your choice of shredded cheese
  • Chopped avocado, for serving
  • Pico de gallo, for serving - you can make your own here!


1.) Whisk eggs in a bowl then sprinkle with salt and pepper.  In a medium nonstick pan, pour 1/4 tablespoon of virgin olive oil over medium heat and add eggs when ready.

2.) Cover with a lid for about 2 minutes then open to prevent egg from inflating for another minute or two until no longer moist.  Place onto plate or cooking tray.  This empty enchilada is about to get filled!

3.) Cook bacon strips to desired crispiness, then remove and pour out oil.
Add tomatoes and spinach and cook, stirring until spinach shrinks, about a minute or two depending on your heat.  Sprinkle some more salt and pepper and turn off stove.

4.) Line your empty enchilada in the center with bacon, spinach/tomatoes and cheese, then fold the sides in.  Almost there!  Time to bake it.

5.) Preheat oven to 350° F.  While waiting, spread a thin layer of tomato sauce in baking tray and place enchilada.  Pour more sauce on top, then sprinkle cheese. Bake until cheese has melted, about 15 minutes.  Serve with chopped avocado and/or pico de gallo.

Voila!  You did it!

Do you want to impress your partner, friends, or your stomach with more easy recipes?
Try my next easy recipe: Tuscan Salmon!