Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Breakfast Enchilladas

Breakfast Enchilladas

dontmissmyplate
Brunch, Breakfast

Need a quick, delicious breakfast packed with protein? This one is family friendly or for a two, guaranteed to keep you full until lunch. Mexican enchiladas are a great treat to wake up to with a side of chorizo sausage, tortilla chips and queso dip, fresh fruit, and churros! The simple tortillas with a steak, cheese and egg topped with an enchilada sauce are a people pleaser for any time of the day without the eggs.

For the dish pan, use one where you can tightly fit the enchiladas so that they hold together - a 2-quart casserole pan should work fine.

enchilladas, chicken
Breakfast, Brunch
Mexican
Yield: 3
Author:
Breakfast Enchilladas

Breakfast Enchilladas

A favourite in the world of Mexican cuisine, enchiladas are great because you can stuff them with whatever you while they swim in a delicious tomato-based sauce topped with cheese. What more can you ask for? This recipe stars steak and can be eaten for breakfast for a morning boost.
Prep time: 20 MCook time: 25 MTotal time: 45 M

Ingredients:

  • 5 flour tortillas (burrito size)
  • 1/2 pound of shaved steak
  • 3 tablespoons butter
  • 1/2 cup beaten eggs (use 3 eggs)
  • 1/2 cup pepper jack cheese
  • 1/4 cup sharp cheddar cheese
  • 1/4 cup milk
  • 1 can mild enchilada sauce
  • 1 tablespoon paprika
  • 1 teaspoon mustard
  • 1/4 cup soy sauce
  • 1/8 cup olive oil
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cilantro
  • 1 tablespoon garlic powder
  • 1/2 cup sweet corn
  • Scallions and cilantro for garnish

Instructions:

  1. Turn the oven on to 350F. Place the steak in a bowl and mix in soy sauce, olive oil, chili, cayenne, salt, mustard, paprika, cilantro, garlic, and black pepper. Marinate covered in the fridge for at least 15 minutes, take the steak out 5 minutes before cooking.
  2. In a hot pan brown the steak with the butter, set aside. 
  3. In a medium bowl, add the pepper jack cheese to steak. 
  4. In a separate bowl, crack the eggs and whisk in the milk with a little salt and pepper.  Cook over medium-low heat until the eggs scramble, but don't overcook.
  5. Add the egg and corn to the steak and cheese mixture, stir until well combined. 
  6. In a line closer to one side of the tortilla, spoon about 2 tablespoons or a 1/5th of the mixture down the center each tortilla and roll the burrito. Pack the enchiladas seam side down in a baking pan. 
  7. Pour the enchilada sauce on top with the sharp cheddar cheese. Bake for 15 minutes at 350F. Cool slightly and enjoy with avocado and sour cream!

Calories

504

Fat (grams)

34.08

Carbs (grams)

30.8

Protein (grams)

24.1
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator

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