When we live din Texas, there was a Mexican restaurant that served a breakfast burrito that had eggs, chorizo, hash browns and cheese.
I mentioned when I cooked the enchiladas last week that I took a 10 pound sirloin roast, cut it into thirds, froze two pieces and cooked one for enchiladas. Then, I only used half of the piece for the enchiladas we had that day.
I will make enchiladas again this week with the other half of the meat but the meat that I had chopped but didn’t use for the first batch of enchiladas (this is confusing but it doesn’t really matter), I saved and used to make breakfast enchiladas this morning.
I sauteed onions and jalapeno peppers, then scrambled the eggs, topped with the enchilada meet, Pepper Jack cheese and fried tater tots. Delicious. I love using up leftovers in a way that they don’t seem like leftovers.
Christina says
There you go Judy, you could write a book on leftovers (how to make it look like its not leftovers) Everytime you show us I think , why don’t I think your way.
judy.blog@gmail.com says
Sometimes I surprise myself with what I come up with to use up leftovers.
Linda B says
If Judy wrote a cookbook, I would be first in line to buy it!
judy.blog@gmail.com says
Chad is working on a cookbook and I plan to have a few recipes in there.
Sandi B says
I’m interested!
Carol Pifer says
Yum!
Tee says
I made the beef enchiladas tonight for dinner. Yummy! I put half the meat in the fridge and told my husband that I would figure something out with it. Guess I will be making breakfast enchiladas out of it. Thanks for the idea!
judy.blog@gmail.com says
That was a really good recipe . . at least for me considering how many years I’ve tried to make good enchiladas. Glad you liked it.
Tee says
The sauce ended up so good and it was so easy. I will for sure add it to my go-to recipes.
Linda B says
Wow! That is great for both of you. I look forward to getting it.