Eggs are, in my own humble opinion, a vastly underappreciated food. Not only are they considered staple ingredients in all sorts of baked goods and dishes, but there are a hell of a lot of different ways you can eat a plain egg. Whether your preference is scrambled, over-easy, poached or hard/soft boiled, eggs are versatile as hell, and I wish more people regularly cooked with them, myself included.
I spotted a recipe for Folded Breakfast Enchiladas from getcracking.ca, and because they look and sound so tasty, I wanted to share the recipe with all of you. Check it out.
“Ingredients
- 200 g sausage meat
- 1/2 onion, diced
- 1 ml cumin
- 8 eggs, whisked
- 6 large flour tortillas
- 298 ml can enchilada sauce
- 175 ml canned refried beans
- 30 ml sliced green onion
- 1 large tomato, diced
- 375 ml shredded Tex-Mex cheese, divided
- 175 ml corn kernels
- 125 ml fresh cilantro leaves, divided
“Instructions
“In a large nonstick skillet over high heat, cook sausage for about 5 minutes, until browned.
“Add onion and cumin and cook, stirring, for 2 minutes. Reduce heat to medium-low and add eggs. Cook, stirring gently to form large curds, for about 3 minutes, until eggs are just set. Remove from heat. Cut 6 pieces of parchment paper to fit into an air fryer basket; set aside.
“Lay 1 tortilla on a cutting board. Brush 1 tbsp (15 ml) enchilada sauce over tortilla surface. Make 1 cut from the centre down to the bottom edge. Spread 2 tbsp (30 ml) refried beans on bottom left triangle; sprinkle with about 1 tsp (5 ml) green onion. Place one-sixth of egg mixture onto top left triangle. Sprinkle 2 tbsp (30 ml) each diced tomato and shredded cheese onto the top right triangle. Sprinkle 2 tbsp (30 ml) corn and some cilantro leaves on the bottom right triangle.
“In a clockwise motion, fold the bottom left triangle up onto the top left, then fold that triangle over onto the top right and ending the fold down onto the bottom right triangle. Repeat steps to make 6 folded enchiladas.
“Place a folded enchilada onto a piece of parchment. Place into air fryer basket. Spoon 2 tbsp (30 ml) enchilada sauce over the top. Air fry, in batches as necessary, at 350°F (180°C) for 12 to 15 minutes, until heated through. Sprinkle with 2 tbsp (30 ml) cheese and air fry for 2 minutes, until melted.
“Serve garnished with remaining cilantro,” the recipe explains.
While these might have breakfast in the title, they would also be a great option for lunch or dinner.
Photo by Jakub Kapusnak on Unsplash
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