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Breakfast Enchiladas Recipe - Bobby's got great weekend brunch ideas, like this creamy breakfast enchiladas casserole recipe!
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0:00
- Hey everybody, it's Bobby here
0:02
with another great recipe for you today
0:04
that I think you're really gonna like.
0:05
This is breakfast enchiladas.
0:07
Maybe not something that you do every day.
0:09
I certainly don't do it every day,
0:11
but it's great and it's worth having in your recipe index.
0:15
So let's get started by making a really nice cheese sauce
0:19
and that'll begin by melting some butter
0:22
in my saucepan here.
0:26
And as that melts, I'm going to whisk in some flour.
0:42
I was preheating my little pot here,
0:45
so this should be pretty quick.
0:48
Should be warm.
0:49
So yeah, there goes my butter.
0:52
And we're just going to start with butter
0:54
and flour and milk and cook our sauce,
0:59
make our sauce for about five minutes.
1:00
We'll cook it and then we'll add to it
1:03
some green chilies and cheese.
1:06
And this is going to be our filler
1:10
for our breakfast enchiladas.
1:13
Set my butter.
1:15
Let's go ahead and add our flour.
1:22
And that's instantly beginning to do exactly what we want,
1:27
which is thicken a little bit.
1:31
Like magic.
1:32
And there goes my butter.
1:33
And to this, we'll add in a generous portion of milk.
1:51
And that milk and butter and flour together
1:54
is gonna become really, really nice.
2:00
This reminds me of, you know,
2:01
my mom used to make two things
2:03
that my mom used to make
2:04
that this is reminding me of that I loved so much.
2:06
She used to make a oyster stew,
2:08
which the base was of course, butter and cream.
2:13
And also a potato soup.
2:14
Gosh, she used to make the best,
2:16
probably still does, I don't know.
2:17
I hadn't had it in a while,
2:18
but a wonderful potato soup.
2:21
Okay, so there's my butter, flour, milk combination.
2:23
We'll let that work for just a few minutes.
2:26
So let's go ahead and take our first break
2:28
and we'll come right back.
2:30
So my base looks really, really good.
2:34
I'm gonna add to it some salt, green chilies,
2:51
and finally my cheese.
2:54
That looks wonderful already.
3:04
Yeah.
3:05
And by the way, this is off the heat.
3:07
I've removed it.
3:08
This is sitting on a cold eye.
3:14
I'm just gonna stir these things in
3:15
and let them do their magic.
3:17
And oh boy, does that look and smell wonderful.
3:21
That's got enchilada all over it.
3:26
Yeah.
3:28
That looks great.
3:29
So now that we've got our cheese sauce ready,
3:31
we can move on and go ahead
3:33
and make our enchiladas.
3:36
And this will be our filler.
3:38
So, one more break and we'll come right back.
3:43
So my skillet's warm.
3:44
I always like to preheat my skillet for,
3:48
you know, a few minutes to let it get ready
3:50
to receive the eggs before I do eggs,
3:52
which is every morning.
3:53
I make eggs for my kids every morning.
3:56
All right, so the skillet is warm.
3:58
I've melted our butter in there.
3:59
And now to this, I'm gonna add our eggs.
4:05
Oh, we got one that didn't get whisked.
4:09
That was a whole egg.
4:12
We got a couple of whole eggs in there.
4:17
All right, so our eggs...
4:26
Our salt, pepper, cumin.
4:37
Now I'm not gonna stir this constantly.
4:38
I want it to thicken.
4:44
And I want really big, it's not exactly scrambled eggs.
4:50
You'll see what I mean.
4:52
We're just gonna let it kinda...
4:56
Gonna let it kind of start to cook down on the bottom
4:59
and then we'll drag our spatula through
5:02
and get it the way that we want it.
5:04
Now to this also, I'm gonna add some more green chilies.
5:11
This is gonna be somewhere in between omelet
5:13
and scrambled eggs.
5:14
It's not exactly one or the other.
5:24
Mm-hmm.
5:27
Nice.
5:28
This looks exactly like I want it to.
5:32
Not quite completely done, still moist.
5:36
See we got large curd-like pieces of egg in here.
5:43
And before it goes too far, (clears throat)
5:47
I'm going to go and turn it off.
5:52
And to this, we will add our sausage
5:58
and our cheese sauce.
6:00
Look at that sauce, it looks so, so good.
6:05
All looks so, so good.
6:11
So there's our sausage.
6:15
Stir it in a bit.
6:17
I don't want to tear up my eggs.
6:21
So we'll fold.
6:27
Mm.
6:28
Give me a spoon and turn the cameras off
6:30
and I'd do some damage to this, just the way it is.
6:36
All right, so that looks nice.
6:40
Now to that we'll add our, not all of our cheese sauce.
6:44
Some of it is still over here in the skillet,
6:46
Excuse me, in the pot.
6:48
This is gonna be a cup and a half
6:49
of our cheese sauce.
6:59
Mm, that smells scrumptious. (laughs)
7:05
I don't eat a whole lot of sausage, but man, I do like it.
7:10
So really the things that I like the most,
7:12
I don't eat very often. (laughs)
7:15
I wonder why that is.
7:17
I think the things that I like are like probably
7:20
horrific for you.
7:23
Okay, that's looking real good.
7:25
Yeah, you see that.
7:28
And then this is gonna go into our tortillas
7:32
and we're gonna roll them up.
7:36
Oh man, that is just right.
7:39
That's exactly how we wanted it.
7:41
Still moist and not dry at all.
7:46
Because remember this is going to go into the oven.
7:49
Oops, glad I'm wearing an apron.
7:56
Yeah, that looks pretty well combined.
8:00
And now we're ready to go to work.
8:03
Great.
8:11
That looks really, really good.
8:13
Now I've got a number 13-inch baking dish here.
8:20
And I recommend that you spray it.
8:22
We've sprayed this one.
8:25
'Cause tortillas will definitely stick.
8:27
So we're gonna take our tortilla, grab a spoon.
8:38
There's some of our mixture right down the center here.
8:49
Wonderful.
8:51
We'll roll them individually.
8:56
How's this going down?
9:00
Wrap it up. - Just lay it down.
9:03
- Yep.
9:04
- And seam down- - Lay them seam side down.
9:08
And right here in our dish.
9:12
And any of the filler that we lose
9:15
will go right back into the skillet for the next.
9:18
All right, so I'm going to finish these,
9:20
we'll take a break and we'll come right back
9:22
when I've got everything assembled.
9:25
Our tortillas are nestled nicely in our baking dish.
9:29
And now we're just gonna pour the rest
9:30
of our cheese sauce right over the top.
9:40
Ooh, wee!
9:47
Rich.
9:49
Delicious.
9:52
- Melt all over the side. - Yeah.
9:55
- Yum. - Mm-hmm
9:59
That looks great, great, great.
10:01
- [Teresa] We're about to have a good breakfast.
10:03
- [Bobby] Yeah.
10:05
Lot of energy, right?
10:09
So, I'll make sure that I get all of the-
10:12
- [Teresa] Or we'll need a mid-morning nap.
10:14
- [Bobby] Yeah, as little siesta.
10:21
Yeah, you can see why.
10:25
Maybe people in Mexico like to take a siesta
10:28
because if this is breakfast, we'll be sleepy.
10:37
Make sure it's kind of all over the place.
10:41
You know what? I doubt people
10:42
in Mexico really do this every day. (chuckles)
10:47
But you know what? Every once in a while,
10:52
this has hit the spot.
10:56
I think we got it covered there, Teresa.
10:58
- Looks perfect. - I think so too.
11:00
You know what that needs?
11:02
A little more cheese.
11:04
So... (chuckles)
11:06
So right over the top,
11:07
I'm going to take some Monterey Jack.
11:11
This is a pepper jack, it's got peppers in it.
11:27
Great.
11:29
Terrific.
11:30
Wonderful.
11:32
I love cheese.
11:33
You know what? I eat more cheese than I should.
11:36
I don't know about you, but I love it.
11:38
I have...
11:41
Newly, not newly, I've always liked cheese,
11:43
but lately, man, I like a little bit of cheese
11:47
and hummus and crackers and olives.
11:50
Like after dinner.
11:52
(chomps) I love it.
11:54
All right, so this looks great.
11:55
It's gonna go into the oven for about 30 minutes
11:58
and we will come back
11:59
to a wonderful-looking breakfast enchilada.
12:06
Cool?
12:06
So we'll see you in a few minutes.
12:08
Our breakfast enchiladas look beautiful.
12:12
And mom's going to be serving this
12:13
a little bit later on, so I don't want to destroy it.
12:15
In fact, I don't want to leave any evidence that I was here.
12:20
So I'm going to try to just go in gently
12:22
into a corner here.
12:25
Mm, oof. (chuckles)
12:29
Ooh.
12:32
Wow. - Oh, it's hot.
12:34
- Very hot, very hot.
12:36
- [Teresa] You might want to get a little plate.
12:37
- [Bobby] Let me get a little plate.
12:39
That's good advice, Teresa.
12:43
- I don't want you to burn- - I don't want to burn
12:45
my beautiful face either.
12:46
- I meant your mouth. - My beautiful mouth.
12:49
(Bobby laughing)
12:59
Thanks, thanks for that correction. (laughs)
13:02
- Just kidding. - But seriously,
13:07
looks so good.
13:09
Just want to make sure I get
13:10
a little bit of everything in there.
13:13
Not just cheese on cheese.
13:16
Gosh, that looks so good.
13:18
And it smells so good.
13:21
Let's see how hot it is.
13:26
Mm, pretty hot.
13:28
Nevertheless, got to take one for the team.
13:34
Yeah, steamy.
13:42
Mm, good.
13:50
This is very, very good.
13:54
Very, very good.
13:56
So, if you've got in mind
13:58
that you'd like to do some breakfast enchiladas,
14:01
this will be your recipe.
14:02
I think that you'll really, really like it.
14:03
I do.
14:05
So when you're ready for a hearty dish,
14:08
for breakfast, this one fits the bill.
14:11
See you next time.
14:13
Mm, Teresa.
14:17
Hey, y'all, it's Paula Deen.
14:18
Now, if you enjoyed this video, be sure to like it
14:22
and click the subscribe button as well as the notification
14:26
bell to be alerted when I post a video.
14:30
Love and Best Dishes Y'all.
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