Quick One-Pan Breakfast Enchiladas

Preparing a delicious and comforting morning meal doesn’t have to be a lengthy undertaking. With just 10 minutes of preparation and around 18 minutes of cooking, these quick one-pan breakfast enchiladas comfortably fit into your morning schedule, bringing rich, satisfying flavour straight to your table. It’s a clever way to kickstart your day, combining protein, vegetables, and carbohydrates in a single dish that’s almost entirely prepared in one pan, significantly minimising cleanup time and allowing for a stress-free start.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 6 small wheat or corn tortillas
• 4 large eggs
• 3.5 oz (100g) diced cooked ham
• 1/2 red pepper, finely chopped
• 1/4 small onion, finely chopped
• 7 fl oz (200ml) passata
• 1.7 fl oz (50ml) vegetable stock or water
• 3.5 oz (100g) smoked Provolone or Scamorza cheese, grated
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sweet paprika
• Salt and black pepper, to taste

Method

1. In a large, oven-safe frying pan, heat 1 tablespoon of olive oil over a medium flame. Add the chopped onion and red pepper and cook for 4-5 minutes until softened, creating a light soffritto.
2. Stir in the diced cooked ham and continue to cook for another 2 minutes, stirring occasionally.
3. Add the passata, vegetable stock (or water), and sweet paprika. Mix well, bring to a gentle simmer, then reduce the heat to low, allowing the sauce to gently bubble whilst you prepare the eggs.
4. In a separate bowl, whisk the eggs with a pinch of salt and pepper. In a separate non-stick frying pan, heat the remaining tablespoon of oil and scramble the eggs over a medium heat for 2-3 minutes, or until cooked through but still soft.
5. Warm the tortillas according to package instructions (microwave for 15-20 seconds or in a dry frying pan for 30 seconds per side). Fill each tortilla with a portion of the scrambled eggs and roll it up.
6. Arrange the rolled tortillas directly into the large frying pan with the sauce, nestling them gently. Sprinkle evenly with the grated smoked Provolone or Scamorza cheese.
7. Cover the frying pan with a lid and cook over a low heat for 4-5 minutes, or until the cheese has completely melted and the sauce has slightly thickened. If your pan is oven-safe, you can also place it under the grill for 2-3 minutes for a more golden, bubbling cheese. Serve immediately.

Serving & Leftovers

Serve the enchiladas piping hot, straight from the pan. They are delicious on their own or accompanied by a spoonful of natural Greek yoghurt for a touch of freshness. Any leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated in the microwave or a frying pan.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Integrating dishes like these Quick One-Pan Breakfast Enchiladas into your morning routine isn’t just a way to eat well, but also adds a moment of calm and satisfaction to your day’s start. This recipe’s simplicity and speed make it a reliable choice for any day, proving you needn’t sacrifice flavour or quality, even when time is limited.