Hollandaise Breakfast Enchiladas

If you are looking for a super simple breakfast, brunch or breakfast for dinner recipe then scroll no further! These Hollandaise Breakfast Enchiladas – or as my son calls them Benichiladas – are going to make everyone happy and feel just a little bit fancy. You are also going to want to hold on to this totally easy hollandaise hack – you’ll never break the sauce again.

I made this simple, with just eggs bacon and cheese in the filling. You could definitely switch things up and add in a veggie or different meat. Just make sure whatever you decide to put into the tortillas, needs to be mostly cooked. The enchiladas cooking in the pan only really lasts long enough to melt the cheese and seal each individual enchilada. So cooking through fresh veggies or uncooked proteins is not going to happen. If you are using sausage, I suggest ground sausage and brown it through before adding. If you want to add some mushrooms, onion and/or spinach, you could saute them in butter for a bit before adding.

So about the hollandaise…yes I am aware that this is not a traditional way to make hollandaise. The traditional way is a lot more work and way too easy to break. Plus it takes about four dishes, which is just not what you want for a quick meal. This version of using the hand mixer (you can use a blender too, as long as you are able to add liquids to it while it’s still running) will save you so much time and energy. And you will still get a beautiful silky hollandaise sauce in the end.

If you have never made enchiladas in a skillet like this – you are going to be pleasantly surprised by the outcome. While most homemade enchiladas are made in a big tray and cooked in a sauce, that’s actually not how the restaurants do it. In most professional kitchens, enchiladas are made to order, so you have to be able to make them two or three at a time. So the filling in put in a tortilla and then placed seam side down on a flat top griddle (plancha). Then the sauce is added when it’s plated. We are basically doing this same thing in a large flat pan like a saute pan or a skillet. So the next time you just want to make a few enchiladas – say for lunch – you can use this little trick.

Now Let’s Get Cookin’!

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Hollandaise Breakfast Enchiladas

A quick hollandaise over an easy egg, bacon and cheese rolled up in a skillet enchilada.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine American

Keyword bacon, bacon bits, cheddar, cheddar cheese, egg, eggs, flour tortillas, hollandaise

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 Flour Tortillas 8in diameter
• 12 Large Eggs divided
• 2 cups Cheddar Cheese shredded
• ½ lb Bacon
• ½ cup Butter melted
• ½ cup Heavy Cream
• 1 tbsp Lemon Juice
• 2 tsp Salt divided
• 1 tsp Pepper
• ½ tsp Cayenne
• 1 tsp Parsley

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Instructions

• In large saute pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Let cool and then chop. Leave grease in pan and reduce heat to medium.
• Using two bowls, separate four of the eggs – yolks in one bowl and whites in another bowl. Set yolks aside. Add remaining eggs to whites, along with pepper and one teaspoon of salt. Whisk together and set aside.
• Use a hand mixer on medium-high to blend the egg yolks. While still mixing slowly pour in melted butter. Once fully incorporated, drizzle in lemon juice, followed by remaining salt, cayenne and then heavy cream. Blend another minute after fully incorporated.
• Add pour beaten eggs into saute pan. Let cook for 1-2 minutes until slightly firm before beginning to stir and scramble. Before the eggs are scrambled hard remove them from the pan to a plate.
• Fill each tortilla with cheese, a portion of egg and a portion of bacon. Line them up in the same saute pan (seam side down) and return to medium heat. Cover pan and let cook for about 8 minutes.
• Place two or three enchiladas on a plate and pour hollandaise over the top. Sprinkle with parsley and remaining bacon if desired.