How do you turn enchiladas into a breakfast food? Wrap your favorite omelette fillings in tortillas, then pour egg over the top and bake. The result are these brunch-perfect enchiladas.
The egg mixture flows into the tortillas making each a perfect little bundle. They’re perfectly portioned and easy to serve for company – but they also reheat like a dream so you can make them for yourself and enjoy all week!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Does it get better than brunch? I really don’t think so. There’s so much joy in a low-key, mid-morning get together than includes everything from breakfast to dessert – and of course, cocktails.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.
Which means it’s the perfect weekend for a fun, festive breakfast.
When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!
These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.
Breakfast Mummy Pastries (a Kate’s Recipe Box original) Serves 8
9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives
Preheat the oven to 400 degrees.
Lightly beat 8 of the eggs.
In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.
In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.
Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.
Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.
Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.
Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.
This What’s Baking? round was all about quiche – which was pretty perfect since it overlapped with Easter. I’m just getting this up now (because, life) but this was our Easter breakfast, along with fruit salad and Easter bread. It’s a great breakfast or brunch dish because it can be made ahead and reheated easily. It’s also a great way to use up some extra ham!
The host for this round is Liz from Books ‘n Cooks. Be sure to check out her blog later this month for a full roundup of all the delicious quiches bloggers made!
Ham and Cheese Quiche (a Kate’s Recipe Box original) Makes 1 quiche
1 refrigerated sheet of pie dough
1 cup ham, diced
3/4 cup shredded cheddar cheese
1 cup 1/2 and 1/2
Salt and pepper
3 Tbsp. chopped green onions
Preheat the oven to 450F degrees. Grease a pie dish and press the pie dough into the pan, pinching the edge as needed. Prick the bottom several times with a fork and bake for about 8 minutes, until slightly golden. Remove from oven and turn the temperature down to 350F degrees.
Spread the ham evenly on the bottom of the pie shell. Top with cheese. Whisk together the eggs and 1/2 and 1/2 and season with salt and pepper. Pour evenly over the top. Sprinkle with chopped green onions. Bake for an additional 45-minutes, until slightly wiggly, but set. Let cool for 15 minutes before serving.
My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.
I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.
Turkey & Chorizo Hash (adapted from From Away) Serves 3
1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
Sriracha hot sauce
In a large cast-iron skillet, heat the oil until shimmering. Add the chorizo, onion, garlic, red pepper, and potato. Cook about 5 minutes, until the onions are translucent and the sausage and potatoes are beginning to brown. Stir in the turkey, heavy cream and taco sauce. Season with salt and pepper. Using a spatula, press mixture into the pan and cook 2-3 minutes without stirring. When a crust starts to form, scrape up and repeat. Continue about 10 minutes, until there are browned bits throughout.
Make 3 wells in the hash and crack an egg into each. Cover and cook for 4-6 minutes, until eggs reach desired doneness. Drizzle on Sriracha and serve.