Breakfast Enchiladas
Breakfast Enchiladas
4 gluten-free corn tortillas (Taco Del Mar makes gluten-free corn
tortillas)
4 slices gluten-free deli ham (use casein-free ham for a dairy-free
diet)
1¼ cups grated cheddar cheese (Vegan Gourmet Cheddar Cheese
Alternative is dairy-free)
¼ cup chopped green onion
½ cup chopped green pepper
3 eggs
1 cup milk (use casein-free soy or rice milk for a dairy-free diet)
¼ cup salsa
2 teaspoons cornstarch
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper fl akes
Q Preheat oven to 350°F. Spray a 9-inch square baking dish with
nonstick spray.
W Wrap the tortillas in foil. Bake for 5 minutes to soften them.
E Lay out the tortillas. Lay one slice of ham on each tortilla.
Sprinkle one-quarter of the cheese on each tortilla.
R Place one-quarter of the onion and green pepper pieces on
each tortilla.
T Roll up each tortilla and place it, seam side down, in the
dish.
Y In a medium bowl, mix the eggs, milk, salsa, cornstarch, salt,
black pepper, and red pepper fl akes with a fork. Pour the egg
mixture over the tortillas.
U Spray one side of a 12-inch square piece of foil with nonstick
spray. Cover the baking dish with the foil, sprayed side
down.
I Bake for 35 minutes, then remove the foil and continue to
bake for another 10 minutes.
Makes 4 (1-enchilada) servings
One serving—Calories: 468; Total fat: 21.4 g; Saturated fat: 10.3 g; Cholesterol:
218 mg; Sodium: 862 mg; Carbohydrates: 45.8 g; Fiber: 4.3 g; Sugar: 5 g; Protein:
21 g
tortillas)
4 slices gluten-free deli ham (use casein-free ham for a dairy-free
diet)
1¼ cups grated cheddar cheese (Vegan Gourmet Cheddar Cheese
Alternative is dairy-free)
¼ cup chopped green onion
½ cup chopped green pepper
3 eggs
1 cup milk (use casein-free soy or rice milk for a dairy-free diet)
¼ cup salsa
2 teaspoons cornstarch
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper fl akes
Q Preheat oven to 350°F. Spray a 9-inch square baking dish with
nonstick spray.
W Wrap the tortillas in foil. Bake for 5 minutes to soften them.
E Lay out the tortillas. Lay one slice of ham on each tortilla.
Sprinkle one-quarter of the cheese on each tortilla.
R Place one-quarter of the onion and green pepper pieces on
each tortilla.
T Roll up each tortilla and place it, seam side down, in the
dish.
Y In a medium bowl, mix the eggs, milk, salsa, cornstarch, salt,
black pepper, and red pepper fl akes with a fork. Pour the egg
mixture over the tortillas.
U Spray one side of a 12-inch square piece of foil with nonstick
spray. Cover the baking dish with the foil, sprayed side
down.
I Bake for 35 minutes, then remove the foil and continue to
bake for another 10 minutes.
Makes 4 (1-enchilada) servings
One serving—Calories: 468; Total fat: 21.4 g; Saturated fat: 10.3 g; Cholesterol:
218 mg; Sodium: 862 mg; Carbohydrates: 45.8 g; Fiber: 4.3 g; Sugar: 5 g; Protein:
21 g
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