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    You are in: Home / Recipes / Vegetable Egg Breakfast Enchilada Recipe
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    Vegetable Egg Breakfast Enchilada

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    7 mins

    20 mins

    Barefoot Beachcomber's Note:

    Good for Brunches.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Scramble 7 eggs and add salt.
    3. 3
      Heat oil in a large skillet.
    4. 4
      Add scallions and corn.
    5. 5
      Cook and stir for 2-3 minutes.
    6. 6
      Add spinach and stir.
    7. 7
      Add eggs scramble, using a spatula to pull in eggs from side of skillet to the middle while it cooks until fluffy-don’t let it get dry.
    8. 8
      Take off from heat and stir in ¼ cup of each cheeses.
    9. 9
      Spoon off filling down center of each tortilla, dividing it equally.
    10. 10
      Roll up and place seam side down in a 13x9 inch baking dish.
    11. 11
      Sprinkle with remaining cheeses.
    12. 12
      Bake uncovered until cheese melts.

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    Ratings & Reviews:

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    Nutritional Facts for Vegetable Egg Breakfast Enchilada

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.1
     
    Calories from Fat 259
    46%
    Total Fat 28.8 g
    44%
    Saturated Fat 12.7 g
    63%
    Cholesterol 411.2 mg
    137%
    Sodium 1232.7 mg
    51%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 5.8 g
    23%
    Sugars 3.2 g
    12%
    Protein 30.9 g
    61%

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