smothered potato breakfast enchiladas
Leftover Thanksgiving mash? Nothing a few scrambled eggs and a lotta cheese can't mend.
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.
Notes
*Tofu bacon: You are certainly welcome to use regular bacon for this recipe, but if you'd like a vegetarian version, check out my tofu bacon! Keep in mind you will need to add about 35-40 minutes of prep time.