Of course, we like to nerd out a bit on our recipes. Like so many favorite foods, enchiladas come from Latin American cuisine. Although they were around much longer, enchiladas were first mentioned by Spanish invaders in the mid-1500s. Specifically, conquistadors were served enchiladas in the ancient Aztec capital, Tenochtitlán. Originally enchiladas were eggs in corn tortillas. The Spanish were quick to modify the native staple. They added meats and spicy sauces, to raise the flavor profile.
Cooking in Breakfast Enchiladas CVap
Admittedly, you don’t have to have a CVap oven to prepare enchiladas. However, if you need to serve more than a handful, a CVap oven will make your life so much easier. In this preparation, we prepared 40 enchiladas. But the recipe can easily be scaled up or down to suit the gang you are feeding.
Breakfast Enchiladas Ingredients
- 30 – Large eggs
- 4 cups (1 qt) – Half-and-Half
- 4 lbs. – Breakfast sausage of choice
- 1½ lbs. – Bacon of choice (or real bacon bits & pieces)
- 2 lbs. – Shredded cheese of choice
- 40 – 6” Flour tortillas
- Salt & Pepper to taste
- Preheat your CVap oven to Vapor 200°F/ Air 350°F.
- Pre-cook the sausage in a full 2” hotel pan (should take 15 to 20 minutes).
- Pre-cook bacon on a full solid hotel pan (should take about 30 minutes).
- Transfer sausage to a bowl. Using gloves, crumble sausage until all the large bits have been broken up.
- Slice or chop bacon into small pieces. Reserve about 1/4 cup for top garnish. Add the rest of the chopped bacon to the sausage.
- Add half of the cheese to the sausage/bacon mixture. Reserve the rest of the cheese for the topping.
- Portion ¼ cup of sausage/bacon/cheese mixture onto each tortilla. Roll up and soldier into a hotel pan.
- Mix eggs and half-and-half until well combined. Pour evenly over the rolled enchiladas.
- Top with cheese and bacon garnish.
- You can bake immediately. However, you can also prepare this ahead of time, cover it, and refrigerate it for baking the next day.
- Bake in breakfast enchiladas CVap for about 90 minutes, or until the egg mixture is set and cheese is gooey and melted.
Chef’s note – Traditionally, breakfast enchiladas are made with corn tortillas. We opted for flour since it’s a little easier to work with, and tends to be a bit more popular. But by all means, prepare yours to suit your patrons’ preferences.