smothered potato breakfast enchiladas
Got mash?
Thanksgiving means leftovers, and leftovers usually means mashed potatoes are stacked aplenty in the fridge. I’m actually kinda proud of myself for the progress I’ve made on my own stash of goodies – lots of Brussels sprout salad sandwiches with veggie turkey and cheese, on soft French bread. Mmm.
And now this: Smothered Potato Breakfast Enchiladas. Wham bam thank you ma’am.
These easy, cheesy, slightly sleazy brunch pockets make good use of your potatoes by combining them with scrambled eggs, tons of cheese, and fresh cilantro, stuffed into flour tortillas and baked until perfectly melted and utterly fabulous. Awesome morning meal prep or hell, a brunch-for-dinner type shindig.
About 35 or so minutes from start to finish, with adaptable toppings based on what you enjoy most. I craved a batch of my tofu bacon and decided to use some crumbles as a pretty and quasi-meaty garnish for my serving. God wild, though. Any manner of shit goes well with a slab!
Eggy Boys
If you don’t have mashed potatoes on hand, don’t sweat – my Stovetop Herb Brown Butter or Cheddar Chive are pretty quick to whip up.
Next, make some scrambled eggs. Nothing frilly or weird about these, and I’d imagine many of you know how to do this step. When working with a large quantity, though, I like to whisk them together in a bowl, with a fork, to get them nice and smooth. I also find this to fluffify them better once I drop them into the pan. Season with salt and pepper when you’re done.
Throw the eggs into a big bowl along with the potatoes, chopped cilantro, a little cumin, and plenty of white cheddar and pepper jack cheeses. If you’re not big on spice, use monterey jack or mozzarella instead.
Rollin’ In the Breakfast Club Like
Lightly grease a 9 x 13 inch casserole dish and spread 3/4 cup of salsa verde on the bottom. Use any brand you’d like, or make your own.
Get some flour tortillas (I find them least frustrating to use for enchiladas) and start filling them up. Slap about 1/3 cup of the potato-egg-cheese mix across the tortilla and roll into a tub. Place seam-side down into the casserole dish. Repeat with your remaining tortillas and filling.
Pour the rest of the salsa verde overtop and smother with a butt ton more cheese. Bake at 425 until irresistibly, mindblogglingly gooey.
Dish out your preferred serving and top however you’d like. Red salsa would be nice – a lil contrast from the green salsa – otherwise I like some “bacon” bits, fresh avocado, more cilantro, and a blob of Greek yogurt.
Enchiladas always meal prep really well, lasting about 5 days in the fridge. Add your toppings separately to prevent weird temperature conundrums and excessive avocado browning.
Consider yourself cozy. Definitely bookmark these for Christmas morning, too – I don’t think anyone will complain about enjoying the WHOLE ENCHILADA before ripping open gifts!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brunch of champions:
Baked Pumpkin Sticky Bun French Toast
Herby Mushroom and Swiss Croissant Breakfast Bake
Pesto Egg “Bacon” and Avocado Breakfast Wraps
smothered potato breakfast enchiladas
Ingredients
- 6 large eggs
- 1 tbsp butter
- 3 cups mashed potatoes
- 1/2 cup cilantro, chopped
- 1 tsp cumin
- 1 1/2 cups sharp white cheddar cheese, shredded
- 1 1/2 cups pepperjack cheese, shredded
- 8 fajita-sized flour tortillas
- 2 cups salsa verde
- sour cream/Greek yogurt, bacon crumbles (regular or vegetarian), cilantro, and avocado, for serving
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9 x 13 inch casserole dish.
- Melt the butter in a large skillet over medium heat. In a bowl, whisk the eggs until smooth, then pour into the skillet. Cook undisturbed for 2-3 minutes, then scramble with a rubber spatula until soft and heated through. Season with salt and pepper to taste.
- In a large bowl, combine the mashed potatoes, eggs, half of each cheese, cilantro, and cumin.
- Pour 3/4 cup of salsa verde in the bottom of the casserole dish. Working one tortilla at a time, spread 1/3 cup of filling in the center, then roll into a tube. Place seam-side down into the prepared dish. Repeat with the remaining tortillas and filling. Pour the rest of the salsa verde overtop and sprinkle with the last of the cheese.
- Bake for 12-15 minutes until melty and gooey. Divvy those beauties up and serve with a smattering of yogurt, avocado slices, fresh cilantro, and bacon bits.
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