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. 😉
- 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
- 8 oz / 250 g bacon , diced
- 5 large eggs (or 6 normal eggs), lightly whisked
- 6 soft tortillas (standard size around 20cm/8" in diameter)
- 1/2 cup cheese
- Diced avocado
- Sour cream
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.
1. Nutrition per enchilada. Assuming streaky bacon is used (left - 518 calories) or turkey bacon (right - 363 calories).