Deconstructed Breakfast Enchiladas

Once again, I decided to play with my food! And I'm glad I did. I wanted enchiladas. Didn't want the hassle. So, I buried creamy, cheesy scrambled eggs (kicked up with spices and salsa) under a blanket of corn tortillas and more cheese. Each bite offers up moist eggs and chewy-crisp tortillas. Enchiladas reborn, and ready in under 30 minutes.

And get this - you can prepare the casserole the day before and bake it the next morning. No need to get up extra early!

Does this dish remind you of the Sydney Opera House? A little? That wasn't my intention, but the way the corn tortillas are arranged... sorry, I digress...

This casserole is a fun and easy way to enjoy all the flavors of breakfast enchiladas without all the work. No need to warm the corn tortillas first - which is necessary if you're rolling them - so they don't crack. Simply slice the tortillas and nestle them over the cooked eggs. All the flavor, none of the labor.

Another great thing about this dish is the options... You can scramble the eggs with whatever ingredients you have handy. I added taco seasoning, picante sauce and cheese. You could add ham, bell peppers and onions and create Western-style eggs. Or how about bacon and scallions? A Mexican cheese blend would be great. And, there are those frozen hash browns... Unlimited variations.

Deconstructed Breakfast Enchiladas

Cooking spray
1 tablespoon butter
8 large eggs
1/4 cup milk
1 tablespoon taco seasoning, plus more for sprinkling over top
1/3 cup prepared salsa or picante sauce
1 cup shredded cheddar cheese, divided
4 corn tortillas, cut into 6 wedges each

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Melt the butter in a large skillet over medium heat. Whisk together the eggs, milk and taco seasoning and add the mixture to the pan. Cook until the eggs are cooked and still moist, stirring frequently. Stir in the salsa and 1/2 cup of the cheese. Stir until the cheese melts.
Transfer the mixture to the prepared baking pan. Nestle the tortilla wedges into the eggs, in four rows of 6 wedges (or arrange them however you want - there are no rules here).
Spray the tortillas with cooking spray. Sprinkle the remaining 1/2 cup of cheese over top. Sprinkle a little more taco seasoning over everything (about 1/2 teaspoon - just a fine dusting).
Cover with foil and bake for 10 minutes. Uncover and bake for 5 to 7 more minutes, until the cheese melts and the tortillas are golden and crisp around the edges.

Serves 4