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April 22, 2020
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Our family loves breakfast for dinner. This is a great one because prep time is quick (about 20 minutes) and you can throw it together in the morning, leave it in the fridge all day, and then throw it in the oven 45 minutes before dinnertime.
This recipe is fun too, because it's very versatile. You can customize the fillings and toppings to individual preference. It can also easily be doubled for feeding a large group, and/or can be frozen for later. I often make 2 and freeze one. If you plan to freeze a pan, be sure to cook it first! Cool, cover tightly with foil, and then freeze for up to one month. To reheat out of the freezer, keep the foil on the dish and bake at 350 for 45 minutes, until the enchiladas are warmed through.
The purpose of letting this dish sit all day (or overnight, if serving for breakfast) is so the tortillas and filling can absorb the egg mixture. (They need at least 6 hours to soak.)
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