I had friends over for a long weekend. I mapped out the meals and snacks I wanted to make for them with military precision. These Breakfast Enchiladas were the only impromptu thing I made. And this was their favourite meal.
I’m 30-something years old and I still have sleepovers with my girlfriends. Is that abnormal? I’m not even talking about weekends away. I’m talking about actual sleepovers – bring your pillow and PJ’s, lots of wine, rag mags (gossip magazines) and in this particular case, one of my friends brought hair dye with her so we could do her roots for her. (It was supposed to be blonde. It came out orange. Oops!)
I am banned from posting the many hilarious photos I have from the weekend. I am banned from mentioning them by name and I am banned from sharing with you all the ridiculous stories and incidents that had us rolling around in stitches, eyes watering from laughing so hard.
Honestly, what kind of friends are these if I can’t even get stories my blog when I feed them and give them a warm bed to sleep in? 😉
When I have guests staying, I am a bit of a control freak. I map out the entire menu for the whole weekend. I like to get ahead and make what I can in advance so I look really poised and can whip up dishes on a whim with seemingly little effort. I like to try to impress them by making my own sourdough and airily say I never buy bread anymore.
You know. Think Martha Stewart. The hostess with the mostess. I can’t help it. It started in my early twenties when I started hosting dinner parties and it’s just snowballed from there. I am getting worse with age.
So I was completely organised with a list of things I could make on request (I’ve moved on from set menus, I now give guests a menu to choose from). As things always go, I wasn’t completely happy with anything that I made for them. Except these Breakfast Enchiladas. The only impromptu thing I made.
My friends loved them. At the end of the weekend, they declared it to be their favourite food from the whole weekend. And they insisted that I must share it on my blog.
So here it is. The Breakfast Enchiladas. – Nagi x
PS When you see shots like this on my blog, you might think I’m trying to be artsy or capture a moment or something. The truth is, I just wanted to eat some asap. I couldn’t wait to pack everything up and to sit down at the table like a civilised person. So I just eat it right then and there, in the middle of the photo shoot, then pretend like I was doing it deliberately. 😉
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Breakfast Enchiladas
Ingredients
Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 small onion (red, brown, white, yellow), diced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomato
- 400 g / 14 oz canned black beans or red kidney beans , drained
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- Black pepper
Bacon and Eggs
- 8 oz / 250 g bacon , diced
- 5 large eggs (or 6 normal eggs), lightly whisked
Enchiladas
- 6 soft tortillas (standard size around 20cm/8" in diameter)
- 1/2 cup cheese
Garnishes (optional)
- Diced avocado
- Sour cream
- Coriander/cilantro
Instructions
- Preheat oven to 180C/350F.
- Heat olive oil in a large skillet over high heat. Add garlic and onion and saute until the onion is translucent.
- Add the capsicum and cook for another 1 minute.
- Add remaining Filling ingredients. Stir then turn the heat down to medium and let it cook for 5 minutes or so until thickened. Transfer to a bowl and let it cool slightly.
- Wipe the pan clean and return to high heat. Add bacon and cook until light golden brown. Drain fat if there is excess. Turn heat down to medium Add the eggs and gently stir and fold them into the bacon mixture until the eggs almost set but are still watery.
- Remove pan from heat. The eggs will continue cooking in the residual heat.
- Lay the tortillas on a work surface. Divide the Filling mixture between them, then top with Bacon and Egg mixture. Sprinkle with cheese then roll the Enchiladas up.
- Place in a baking dish (or tray) and bake for 10 to 15 minutes, or until the top is golden brown and you can see that the cheese has melted.
- Serve with desired garnished. I highly recommend sour cream and avocado.
Recipe Notes:
Heather says
Really delicious as vegetarian option too (without the eggs and bacon). I added mushrooms to the onions and pepper and used a mix of refried beans and kidney beans, and smoked paprika for a sweet spicy note.
Nagi | RecipeTin says
That’s fantastic Heather! I love the filling you used!
Belinda says
I just wanted to thank you for this recipe Nagi. I made these to freeze and send off with my truck driving husband for something different and tasty. They defrosted well and he ‘cooked’ them in his sandwich press (the only change was wrapping them more like a Chimichanga). They were a big hit.
Nagi | RecipeTin says
Oh Belinda!!! I am SO GLAD he enjoyed them! Aren’t you just the best wife ever? I bet he’s the best fed truck on the road!! I have some Italian breakfast roll ups that would be pretty fab for packing up for him 🙂 They freeze really well too and he can heat them in his sandwich press.
And THANK YOU for the idea to make them like a chimichanga! It also reminds me I haven’t shared a recipe on my blog – must change that quick smart! N x
Nina says
Hi Nagi!
These are fantastic! Such a delicious combination of flavours! The avocado and sour cream
were the perfect topping. We enjoyed them so much, we will have them again next weekend
and I can hardly wait! Thank you again for such a great recipe.
Nina
PS
We are in our late 30’s and I have sleepovers with my girlfriends while my boyfriend has them
with his guy friends too! They giggle like 12 year olds. It’s adorable. I hope we still have these
sleepovers into our 60’s and beyond.
Nagi | RecipeTin says
Hi Nina!! I LOVE hearing that you still have sleepovers with your girlfriends too!! And it’s hysterical, thinking of your BOYFRIEND and his sleepovers, giggling like school kids!! Too funny!
So glad you enjoyed these, thank you so much for coming back to let me know! N x
Ai Ping | Curious Nut says
When I shoot, my hubby would go “Can we eat yet?” and I tell him “Can’t you see I’m still working” and then I take a bite. :p
Nagi | RecipeTin says
Ha ha ha!!! That’s a good one!! So you have a lot of partially eaten shots on your blog? All in the name of art!! 🙂
Ai Ping | Curious Nut says
I do a ‘Take a bite then cover my tracks’ sorta thing.
Nagi | RecipeTin says
ME TOO! N x
Bam's Kitchen says
The crunchy first bite would have me hooked! Isn’t it completely normal to eat your food wherever your photo shoot is taking place…?! (except for the last place you suggested I take my photos..wink..wink) Have a super time with your friends and take care. Pinning away…!
Nagi | RecipeTin says
* Snort * You think shooting in the bathroom stops me? No way!! I shot the crack bread in the bathroom and the minute I got took the photo, the piece of bread I was pulling out for the photo was shoved right into my mouth! N x
Dan from Platter Talk says
These enchiladas look great but I’d love to hear some of the stories and see some photos from your party! Seriously, great job with this recipe,; seems that shooting from the hip with this dish served you well!
Nagi | RecipeTin says
Believe me, I’d love to share them! My friends won’t let me 🙁 Internet shy!!!