My daughter says I made enchiladas too often… but what’s not to love about enchiladas? You can even make them for breakfast!
12 oz frozen or dried/reconstituted hash browns
1/2 small onion, diced
1 large bell pepper, diced
1/2 cup breakfast meat (or skip the meat and go vegetarian)
1 cup shredded cheese
3 eggs, scrambled
Your favorite enchilada sauce
High heat oil (I use corn)
Salt & pepper to taste
Corn or flour tortillas
Preheat oven to 350.
Heat a large non-stick skillet over medium-high heat. Add about 1 tablespoon oil. When the oil is hot, add onions and bell peppers. Sautee about 7 minutes, tossing every couple of minutes, until vegetables are seared and softened. Remove to a bowl and return pan to the stove.
In the same skillet, prepare your hash browns according to package directions. Remove to a bowl and return pan to…
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