One of my all-time favorite weekend breakfast dishes is Huevos Rancheros. The smoky salsa, the perfectly fried eggs, and the tortillas all make me swoon. I usually eat so much that I want to take a nap when I’m done which is exactly why I reserve them for the weekends. On a lazy Saturday morning last fall, I made a batch of Huevos Rancheros Breakfast Enchiladas for my family and while they’re really good, it just isn’t practical for me to make egg “tortillas” on a busy weeknight. So last week as I was sitting thinking about making the enchiladas to curb a breakfast-for-dinner craving, I thought it would be way easier and faster if I just stuffed my favorite tortillas with scrambled eggs, roasted potatoes, and smoky salsa.
I chopped up sweet potatoes and russet potatoes really small; while they roasted in the oven I scrambled a big batch of eggs, set up my tortilla wrapping station, and prepped my garnishes. Once the potatoes came out of the oven it only took about 10 minutes to wrap the enchiladas and pop them back in the oven to bake.
As far as topping these bad boys there is no wrong or right way to go. It really boils down to preference and what you have on hand. I went with roasted pepitas, cilantro, sliced green onions, avocado, and lime wedges on the side. All of my favorite things topping one of my favorite meals all wrapped up in tortillas. I don’t even know if that makes sense, but it totally made me a happy girl!
- 2 cups peeled and diced sweet potatoes about 1 large
- 2 cups unpeeled diced russet potatoes about 1 large
- 1/4 cup olive oil plus more for greasing pan
- Salt and pepper to taste
- 8 eggs beaten
- 10-12 small corn tortillas taco-sized
- 1 1/4 cups jarred salsa I use fire-roasted
- 1/2 cup shredded jalapeño jack cheese
- Cilantro leaves pepitas, sliced green onions, diced avocado, and lime wedges for serving
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the sweet and russet potatoes together with 2 tablespoons olive oil, salt and pepper. Spread evenly onto the prepared baking sheet and roast in the oven for 20-25 minutes, stirring after 10 minutes, until the potatoes are completely cooked through and have crisp golden edges. Reduce the oven temperature to 350ºF.
- While the potatoes are cooking, scramble your eggs. Start by heating 2 tablespoons of olive oil in a large heavy bottomed skillet over medium low heat. When the pan is heated, add the beaten eggs. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until the eggs are set, being careful to not break up the large curds that form. When cooked through, season with salt and pepper to taste and move to your enchilada rolling station.
- Lightly grease a large rectangular baking dish with olive oil and set aside. One at a time, spread 1 tablespoon of salsa down the middle of a tortilla, top with 1/4 cup scrambled eggs and 2 heaping tablespoons of the potato mixture. Roll the enchilada and place seam side down into the baking dish. Repeat the process with the remaining tortillas.
- Once all of the tortillas are rolled and in the pan, pour the leftover salsa over the top of the enchiladas and sprinkle any remaining roasted potatoes over the top of that as well. Top with jalapeño jack cheese and bake for 20-25 minutes, until the cheese is melted and the enchiladas are warmed through. (To make the cheese and tortillas crispy, broil for 5 minutes or so before removing from the oven.)
- Sprinkle cilantro, pepitas, green onion, and avocado over the top of the enchiladas and serve with lime wedges.