Jess’s breakfast enchiladas

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Looking to cook-up an exciting dish, something which surpasses the usually bowl of cereal or toast? How about giving some breakfast enchiladas a go! Don’t be restricted to thinking Mexican dishes can only be enjoyed at either lunch or dinner because this recipe makes a delicious breakfast, lunch or dinner meal.

🍴 Makes: 8 
🕒 Prep: 20 mins Cook: 10 mins


  • 8 mountain bread or wholegrain tortillas
  • 8 eggs
  • 1 teaspoon oil
  • 1 cup baby spinach
  • 1 handful mushrooms
  • 1 red capsicum
  • 1 cup grated cheese
  • 700g tomato passata
  • 1 teaspoon dried oregano


  1. Pre-heat the oven to 180°C
  2. To make the filling crack and whisk all the eggs in a large bowl and set aside
  3. Cut capsicum into a small dice and slice mushrooms
  4. Heat a oil in a fry pan on a medium heat then add mushroom, capsicum and spinach
  5. Cook for a few minutes until spinach is wilted then add egg
  6. Stir gently and mix in vegetables till eggs are cooked to your liking
  7. Take 1 wrap and place 1/8th of egg mixture at the bottom of the wrap
  8. Sprinkle with a little cheese then roll up tight and place on lined baking tray
  9. Repeat with each wrap
  10. To make a quick tomato sauce place a jar or passata and oregano into a fry pan and cook off til the mixture thickens you add any herb/spices you like into this sauce
  11. Spoon mixture on top of rolled enchiladas then sprinkle with cheese and bake in the oven for 10 minutes until crisp and golden


Don’t be afraid to use a variety of vegetables in this recipe. If you could left over roast vegetables, dicing these up and adding to the egg mixture or kale, english spinach or rocket instead of baby spinach. For an even more filling mixture, you can add a small tin of red kidney beans or chickpeas to the mix.


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