You know those days where dinner feels like a chore, but cereal just feels like giving up? Yeah. Those days are prime for what I like to call upside-down meals—where breakfast becomes the star of supper. And that’s exactly where these Egg Enchiladas for One strut in, cheesy boots and all.
This single-serving twist on a classic Mexican favorite hits all the right notes—savory, saucy, and shockingly simple. No canned enchilada sauce. No leftovers crowding your fridge. Just one skillet, one pot (or heck make the eggs, set them aside, make the sauce and only dirty one item), 2 tortillas, and one happy belly.
🌶️ What’s in It?
We start by building flavor from the ground up with a quick DIY enchilada sauce—sautéed bell pepper, onion, garlic, tomato sauce, and the holy duo: chili powder and cumin.
Then we drop in eggs, roll the whole thing up in a couple tortillas, and bake it to perfection with a cheesy blanket that dreams are made of.
🧑🍳 Why You’ll Love This:
- ✔️ Single-Serving – No waste, no week-old leftovers
- ✔️ Budget-Friendly – Uses pantry basics
- ✔️ Flexible AF – Add beans, jalapeños, even leftover rotisserie chicken
- ✔️ Oven or Toaster Oven Friendly
🥄 Pro Tips:
- Warm your tortillas first so it doesn’t crack when rolling.
- Want spice? Add cayenne or a splash of hot sauce to the sauce mix.
- Make extra sauce and freeze it in an ice cube tray for later solo enchilada nights.
🚫No Leftovers
- Use up the diced green chilis in this Mexican Scramble
- Use up the tortillas for tacos, quesadillas, taquitos, between layers in a casserole
Egg Enchiladas
Ingredients
- ¾ tbsp oil
- ½ small onion diced
- ¼ cup bell pepper diced
- 8 oz tomato sauce
- ¾ tsp chili powder
- 2 clove garlic 1/2 tsp powder
- 1 tsp cumin
- 2 eggs
- 1 tbsp half'n'half
- 2 tbsp green chiles diced
- 1 tbsp butter
- 2 corn tortillas
- ½ cup cheese
