Enchilada Breakfast Sandwiches

This post is sponsored by Old El Paso. I was asked to be one of their Freshest Bloggers this year so you’ll see some fun Tex-Mex action occasionally. This post features both their refried beans and their red enchilada sauce!

Today we are talking about the eternal breakfast struggle. It’s a subject I love and one that is much more personal to me now that I have offspring I’m responsible for feeding.

Some kids might not like the spice in the enchilada breakfast sandwich though so this recipe is mainly for the Tex-Mex loving adults out there. Take five minutes and make this for yourself and start your day off right.

Eat it right away or wrap it in foil and take it to go. It’ll improve your day. After all, when has enchiladas been a bad idea?!

Enchilada Breakfast Sandwich

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5 from 3 votes

Author: Nick Evans

Servings: 1 Serving

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

A quick and easy breakfast sandwich with delicious Tex-Mex flavors. Don’t skip breakfast!

Ingredients 

• ¼ cup Old El Paso® Refried Beans
• 2 tablespoons minced red onion
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 large egg, scrambled
• 1 ounce cheddar cheese
• 1 tablespoon Old El Paso® Red Enchilada Sauce
• 1 English muffin, toasted
• Pinch of salt

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Instructions

• In a small microwave-safe bowl, mash together beans with onions, cumin, chili powder, and a pinch of salt. Microwave on high for 20 seconds to heat and combine flavors.
• In a separate bowl, whisk egg well with 1 tablespoon water. Microwave on high for 60 seconds. Then use a fork to fold egg over to shape it to fit your muffin. Add cheese to eggs and microwave a second time for 20 seconds to melt cheese.
• Toast muffin and spread bean mixture on bottom half of muffin. Top with eggs and spoon enchilada sauce over the top of the eggs. Cover and wrap sandwich tightly with foil until you’re ready to eat it!

Nutrition

Serving: 1Sandwich | Calories: 373kcal | Carbohydrates: 38g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 1004mg | Potassium: 224mg | Fiber: 5g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 3mg

Course: Breakfast & Brunch, Sandwiches

Cuisine: Tex-Mex

Enchilada Breakfast Sandwiches

There’s a time and a place for elaborate enchiladas.

Then there’s also a time and place for a microwave. When it’s 6:30am and I haven’t had coffee yet, it’s solidly microwave time. But, I still like to make something that’s better than I could find in a drive through and I think you’ll agree that this beauty of a five minute breakfast sandwich will get the job done.

You’ll need these things:

Want to upgrade this recipe? Try it with some leftover chili gravy enchilada sauce!

Add some beans and red onion to a bowl with spices. You could get these ready the night before if you want this to be a four minute recipe.

Microwave that for about 25-30 seconds until it’s hot and then mash everything together with a fork.

Now it’s egg time.

Whisk an egg with a tablespoon of water and microwave it on high for 60 seconds. Then fold the egg over itself until it’s roughly in the shape of your muffin. Add grated cheese and microwave it for another few seconds to melt it.

Assembly is easy, even in a pre-coffee daze.

Toast muffin. Slather on the spiced beans. Top with the cheesy egg.

Drizzle with enchilada sauce.

DONE.

Not into spicy breakfasts? Try out my croissant breakfast sandwiches!

Even if you’re in a rush during the morning hours, quick recipes like this enchilada breakfast sandwich can be a way to start your day off with some good food.