Have you ever watched one of those food videos on Facebook where they cook something beautifully on fast forward and you think, “Yum, and that’s so pretty!!!” Sure, of course you have.  But have you ever, then, followed the recipe? Is anyone going to make those fancy pie crusts for Thanksgiving?  I mean, I would love to… but my crust isn’t so perfectly easy to manipulate.  I know that would be a literal recipe for disaster and a #nailedit photo.  Plus I’m currently all out of doilies.  (That is a sentence I said last night when I was explaining why I brought a cake to a potluck in a cake carrier that wasn’t the cake carrier my friend gave me. I knew I’d see her, and if only I had put the cake on a doily I could have more easily transferred it to the pretty cake carrier when I remembered I was going to see her.)  (If you are wondering why I brought up doilies, it’s because in the pie crust tutorial, you roll your crust out on a doily to get a cool pattern.)

Any who, last week I saw a cute video about breakfast enchiladas on Facebook and it inspired me. This recipe is very customizable. The night before I made bacon, and I boiled cubed potatoes.  I filled the tortillas with bacon, potatoes, cheddar, mozzarella, and scallions.  I sautéed peppers but I served them on the side for picky eaters.  I rolled the enchiladas and I think I fit 10 in a 9×12 pan.  Then I whisked 6 eggs, and a cup of milk* and a tablespoon of flour with some salt and pepper.  I poured that over the tortillas and put the casserole in the fridge over night.  In the morning I baked it at 400, which may have been too high, but whatever.

They were good.  I served them with sour cream and salsa. I feel like they would have been better with beans, and salsa mixed in.  They were a little dry and bland to be honest, but they felt pretty nourishing for a breakfast.

I’m trying something super complicated this week, and I’m already wishing I had some easy casserole in the oven and my feet up.  Stay tuned!