These breakfast enchiladas are easy to prepare and make for a delicious weekend meal. Stuffed with scrambled eggs, spinach, and green onions, they're topped with enchilada sauce and baked to perfection.
1: Preheat oven to 350°F.
2: Whisk the eggs and season with salt and pepper.
3: Heat a pan over medium low and add the butter or oil.
4: Stir in the spinach and green onion, then pour the whisked eggs over the veggies.
5: Scramble the eggs until just set and still moist (don’t overcook!). Remove from heat.
6: Lightly grease an 8x8 baking dish.
7: Fill each tortilla with egg filling, gently roll and place seam side down in the baking dish.
8: Pour enchilada sauce over the rolled tortillas and bake for 15 minutes.
