I’ve been wanting to try this Breakfast Enchilada recipe for a while.  Your favorite fillings go inside the tortillas, which are then set in a mixture of eggs and cheese.  I really like breakfast casseroles, especially ones like this which you can make the night before, and then bake in the morning.

The original recipe included chopped peppers and ham, neither of which are on my list of favorite foods.  So I used onion, mushrooms, and spinach, and kept the dish vegetarian.  I also reduced the overall amount of cheese and traded in the half-and-half for skim milk to lighten things up a bit.

The end result was quite good, but I was thinking that it would be even better with some fresh tomatoes and sour cream on top.  Since I didn’t have any of that in the house, I paired an enchilada with some fresh fruit for a complete breakfast.  Keep this recipe in mind, especially if you’re having company for breakfast or brunch over the holidays.

Breakfast Enchiladas

1 T olive oil
1 large Vidalia onion, peeled and thinly sliced
1 (8 oz.) package mushrooms, sliced
1 (10 oz.) package frozen spinach, thawed and drained
6 flour tortillas
6 eggs
1 1/2 c. skim milk
2 T flour
Salt and Pepper
1 c. reduced fat shredded cheddar cheese

Heat oil in a large frying pan.  Saute onions for 15-20 minutes, until soft and beginning to brown.  Add mushrooms, and cook until mushrooms are soft.  Stir in spinach and heat through.  Remove from heat and allow to cool briefly.  Place 1/2 c. filling in each tortilla, roll, and place seam side down in a 13″x9″ baking dish coated with cooking spray.

Meanwhile, whisk together eggs, milk, and flour, and season generously with salt and pepper.  Pour mixture over tortillas.  Sprinkle cheese evenly over the dish.  Refrigerate overnight if desired.  Bake at 350F for 35-40 minutes covered with foil.  Remove foil, and bake an additional 10-15 minutes.  Remove from oven and allow to set for 5 minutes before serving.

-Adapted from Inspired Taste

• Breakfast