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!
Ingredients
- 2 cups peeled and diced sweet potatoes about 1 large
- 2 cups unpeeled diced russet potatoes about 1 large
- ¼ cup olive oil plus more for greasing pan
- Salt and pepper to taste
- 8 eggs beaten
- 10-12 small corn tortillas taco-sized
- 1 ¼ cups jarred salsa I use fire-roasted
- ½ cup shredded jalapeño jack cheese
- Cilantro leaves pepitas, sliced green onions, diced avocado, and lime wedges for serving
Instructions
- 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 ¼ 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.
Rebecca @ it's a nourishing thing says
YUM! I have been all about the enchiladas lately. These look awesome!!
Meg van der Kruik says
Thanks so much Rebecca!
Dixya @ Food, Pleasure, and Health says
i could eat this for days...
Meg van der Kruik says
Dixya, we would make fast friends I am sure! I am pretty sure it could make a daily meal rotation in my house without any complaints.
dishing up the dirt says
Oh meg, these sound fantastic!! Can't wait to give them a whirl!
Meg van der Kruik says
Thank you so much. I hope you love them!!!
Anna @ Garnish with Lemon says
Good grief, these look amazing! Super creative, too.
Meg van der Kruik says
Thank you Anna 🙂
Connie at Bird and Seed says
Breakfast, lunch, dinner... this one works for all! Mmmm!
Meg van der Kruik says
I completely agree Connie!
Daniela says
This are just egg tacos, I´m mexican and we would never call this enchiladas, to be an enchilada it has to have a lot of salsa on top, and to be huevos rancheros the eggs need to be sunny side on an open tortilla with salsa on top.
Meg van der Kruik says
Daniela, I realize that these are not authentic huevos rancheros, but they are a fun and tasty alternative to them when you have to feed a crowd on a busy weeknight. I covered the top of the enchiladas with an amount of salsa that my family likes, but you are always more than welcome to tweak the recipe and cover them with more. Part of what I LOVE about cooking is that I can be inventive in the kitchen and take traditional recipes that we love and create new creative twists on them.
Stephanie @ Henry Happened says
Meg, I love your Mexican recipes! I made your nacho bake (I'm sure it has a cooler name!) awhile back and it was the best thing ever. I can't wait to try this!
Meg van der Kruik says
Awwww, thanks Stephanie I am so glad you liked it! I hope you like this one too
🙂
[email protected] says
That's so smart!!
Tina Muir says
Ooooh I never would have thought of this, but they look great, and yes, a perfect lazy sunday breakfast! Lots of good nutrition in there for me as a runner....I could have this waiting for me to fuel up after my 20 mile runs! Thanks 🙂 Yum!
Meg van der Kruik says
Thank you Tina, I hope you enjoy them! Can I just say heck yes to you for running 20 miles?! Go girl!!!
Allison @ Clean Wellness says
I'm embarrassed to say that I've never tried huevos rancheros! I think I'll just blame that on being from a small town in Canada 🙂 hehe. I really like the idea of making the dish into enchiladas! I'm going to try this recipe with tofu. I love all of these flavours -perfect for cinco de mayo!
Meg van der Kruik says
Well, there is a first time for everything Allison no need for embarrassment;) These would be great made with tofu for sure!
[email protected] says
What a ridiculously good looking dish! You're right, this is such a great way to combine the flavors of huevos rancheros into something that better serves a whole bunch of people. Can't wait to make it!
Meg van der Kruik says
Thanks so much Christy!!
Jo from yummyvege says
They look delicious and a great tip to stop the tortillas splitting!
Meg van der Kruik says
Thanks Jo!
Julia Mueller says
This is an all-star perfect weekend breakfast in my book! I love all things enchilada, and I'm ALL ABOUT huevos with sweet potato. So phenomenal! xoxo
Meg van der Kruik says
Thanks so much Julia!!!
Jennie @themessybakerblog says
Load up my plate!
CakePants says
Ooh, these look nom-erific! I can totally see these working for any meal of the day.
Meg van der Kruik says
Thank you so much! I agree they are welcome at any meal of the day here:)
Joanne says
I have some serious plans to make enchiladas this weekend, and these are serious contenders! Because breakfast-for-dinner is naturally amazing, so what could be better than enchiladas-for-breakfast-for-dinner?!
Marlene says
I made these with my Standard American Diet friend on Tuesday night, and she LOVED them and asked for the recipe. My husband took them for lunch on Wednesday and here's what he texted me (yes all caps) "DAMN THAT LUNCH WAS FREEEEEEEEKING AWESOME!!!" I just had them at lunch at work and everyone said they smelled awesome and they wanted the recipe, too.
Put this one in the "hits" column!!
Thanks so much!
Shana says
I'm wondering how these would do the next day reheated in the microwave?
Alissa says
I think they'd be fine - probably best the day you make them, but still tasty the next day. 🙂