Eggchilada Recipes

EGGCHILADAS

Steps:

• Fry bacon until crisp.
• Saute vegetables in a little butter.
• Beat eggs & water.
• Cook eggs in 2 T. butter until firm.
• Add vegetables and bacon (crumbled).
• Put 1/3 cup egg mixture into each tortilla and then role up.
• Place each, side by side, into a 9" x 13" baking dish. Repeat until all ingredients are used.
• Bake at 350 degrees for 30 minutes.
• Option: Cheese may be added to eggs, sauce or sprinkled over the top.

BREAKFAST EGGCHILADAS

Steps:

• Combine ham or sausage, onions, and 1 C cheese in a medium bowl. Spoon a scant 1/4 C down the center of each tortilla. Roll up and line up, seam side down (two along the edge) in a greased, 15 x 9 x 2 glass baking dish.
• In a large bowl, beat milk, eggs, salt and flour until smooth.
• Pour over tortillas. Cover with foil and refrigerate for 8 hours, or overnight. Remove from refrigerator 30 minutes before baking.
• Bake covered, at 350°F for 30 minutes, uncovered for 10 minutes. Sprinkle with remaining 1 C cheese and return, uncovered to oven until cheese melts-about 4 minutes.
• Let stand 10 minutes before serving.
• Garnish with a dollop of sour cream and a 1/4 cup of salsa.

EGGCHILADA

Steps:

• Beat eggs and pour into a non-stick skillet over medium heat.
• Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet.
• Cook until eggs are thickened, but still moist. Fold in salsa and cheese.
• Spread egg mixture down center of tortilla. Roll tortilla around eggs.
• Garnish with salsa and sour cream, if desired.

EGGCHILADAS

Steps:

• Saute:4.5 oz sliced mushroomsAdd:1 10 3/4 oz. Can low-fat mushrooms soup1 Cup fat free sour cream1/2 skim milk1 1/2 - 2 Cup, cooked, diced turkey ham or Vegetable protein meat substituteCook the above until hot through out, and set aside.Saute:1/2 cup green onions1/2 cup of green peppersAdd and cook until eggs are firm but not set - Eggbeaters, or a mixture of egg whites and a few yokes to = 12 eggs (scrambled)1/2 Cup waterDivide eggs on to 8-8 inch, fat-free, flour tortillas. Top each with grated cheese. Roll each tortilla. Place 1 cup sauce/meat mixture in the bottom of a 9x13 dish. Line tortilla in dish. Top with remaining of sauce mixture. Bake 20 - 30 min. Can make night before, but may need to bake a little longer if place in oven cool.

EGG ENCHILADAS

Steps:

• Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
• Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
• In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
• Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
• Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
• Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).