February 4, 2016
First the sauce, now the breakfast enchilada finale.
Friends, these are BREAKFAST ENCHILADAS. Wait tho let me say that again: break-fast-en-chi-la-das. That you are going to make in your own house and then devour as breakfast (and lunch and dinner and midnight snack) for the foreseeable days ahead. That are going to make you either a breakfast hero to yourself or a breakfast hero to the world’s luckiest souls who get to share this pan of cheesy goodness with you.
Things are looking real good, guys. Reeeeal good.
Breakfast Enchilada Details:
These breakfast enchiladas are loaded with…
- soft-scrambled eggs (yes I AM a full blown egg snob and yes they MUST be soft-scrambled)
- chili potatoes,
- spicy ground turkey,
- and melty cheese.
Additional fire roasted tomatoes? Mushrooms? BACON? Be my guest. You fill those breakfast enchiladas up to your enchilada-loving heart’s delight.
Once you figure out your filling, things are about to be wrapped up in a nice snug tortilla hug and blessed with that Creamy Spinach and Roasted Poblano Sauce that we just got done adoring.
How do I even express my love? How?
This combo of flavors + my hungry tastebuds + everyone’s favorite meal of the day… it’s magical.