#BrunchWeek Veggie Loaded Breakfast Enchiladas

Another year, another week of brunches. Week of brunch? Yes! It is the week of brunch and it all leads up to a mega giveaway and of course, Mother’s Day. All moms love brunch. A quiet brunch where nobody is asking you for more eggs or toast, or finishing their food when you just sit down to eat your now cold food. No! Those kind of breakfasts and brunches do not count. I recently watched Bad Moms with my own mom. A bit raunchy for a mother daughter movie, but still, lots of chuckles and a few tears.

In the movie, Mila Kunis’ character says all she wants is a quiet brunch alone and that she hasn’t had one in like 12 years, since her kids were born.

My Mom and I were like, yep, we can relate.

Breakfast is such a whirlwind in this house. I am lucky if I get to sit down with the kids and eat. Most likely you can find me shoving my face quickly over the sink, leaving a pile of dirty dishes to run after two half clothed boys who decided that 8am was the right time to run outside and whistle like trains.

#reallife

This week, I went ahead and made the easiest, prep ahead, heat, and eat breakfast enchiladas. They use the corona and lime red enchilada sauce from the other day. If you don’t want to make that, cool, use store bought. Cook up a huge skillet of sweet potatoes, Russet potatoes, Vidalia onions, and bell peppers. Soft scramble a dozen eggs and then pile it all into some flour tortillas. Top with your favorite enchilada sauce and Cabot cheese. Bake.

Then during the week just scoop out one at a time for a quiet meal. We even ate these for dinner, but don’t tell anybody since this is Brunch Week and all.

Veggie Loaded Breakfast Enchiladas

Breakfast enchiladas loaded with all the veggies to get you going in the morning!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 Enchiladas

Ingredients

For the Vegetable Hash:

  • 2 Tablespoons Ghee/Clarified Butter
  • 1 Russet Potato diced
  • 1 Sweet Potato peeled and diced
  • 2 Bell Peppers seeded and stemmed and then diced
  • 1 Vidalia Onion diced
  • 1 Garlic Clove grated
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • Freshly Ground black Pepper

For the Enchiladas:

  • 12 Large Eggs beaten
  • salt and pepper
  • 1 Tablespoon Ghee/Clarified butter
  • 3/4 Cup Red Enchilada Sauce
  • 6-8 Flour Tortillas
  • 1/2 Cup Freshly Grated Cabot Pepper Jack Cheese
  • 1/2 Cup Freshly Grated Cabot Hot Habanero Cheese

Toppings:

  • Diced Avocado
  • Pico de Gallo
  • Freshly chopped cilantro
  • Chopped Green Onion

Instructions

  1. Heat the clarified butter (or whatever oil/fat) in a large skillet for a minute over a medium/high flame. Add the potatoes. Cover with lid. Cook for 5 minutes. Remove lid and stir potatoes. Cover with lid again and cook another 5 minutes.
  2. Add bell peppers and onion. Season with all the seasonings. Stir to combine. Cook until the onion is translucent and the potatoes are fork tender, 10 minutes.
  3. Reduce heat to low, add garlic. Stir to combine. Remove from heat and set off to the side.
  4. Preheat the oven to 375 degrees F. Set out a 9x13-inch baking dish.
  5. Clean out the same skillet you used for the hash. Add the butter/oil/ghee to the pan. Heat over medium/low.
  6. Add beaten eggs, season with salt and pepper.
  7. Use a rubber spatula to push eggs from side to side of the pan until they are a soft scramble. The eggs will cook more in the oven.
  8. Add the enchilada sauce to the baking dish.
  9. Fill each tortilla with a few spoonfuls of eggs and the vegetables. Roll the tortilla from end to end. Place the rolled tortilla seam side up in the sauce and then roll it until it is seam side down and coated in sauce. Continue until 6/8 enchiladas have been rolled and placed in the pan.
  10. Cover enchiladas with cheese. Cover pan with foil and bake for 20 minutes, until the cheese is melted.
  11. Top with avocado, pico de gallo, cilantro, and green onion.
  12. Reheat in the microwave. Store wrapped in foil in the fridge for no more than 5 days.

Alright, down to the nitty gritty, because I know you are just here for the sweet giveaway.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

RAFFLECOPTER CODE:

a Rafflecopter giveaway

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Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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