If you're like me you LOVE dyeing and hiding Easter eggs with your kiddo, but you're TIRED of the same old leftover hard-boiled egg recipes. Egg salad sandwiches and deviled eggs are fine, but what about some REALLY delicious, over-the-top, quick and easy brunch or dinner ideas ?! Now, THAT sounds like something I'd be excited to cook AND eat!
Leftover Easter Egg Brunch Enchiladas
Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 16 Enchiladas
- 1 lb. Del Real Foods Carnitas
- 16 corn tortillas
- 3 eggs, beaten
- 6 leftover, hard-boiled Easter eggs, peeled and chopped
- 15 oz. can Ranch Style beans with jalapenos
- 1 tbsp. McCormick taco seasoning
- 28 oz. can red enchilada sauce (I use Las Palmas)
- 4 cups shredded Mexican Cheese
- 1 cup sour cream
- 2 ripe avocados, sliced
- 1/4 cup chopped, fresh cilantro
- salt and pepper
- non-stick cooking spray
- Preheat oven to 375 degrees.
- In a large saucepan, combine the carnitas, beans and taco seasoning. Cook on medium heat until all ingredients are combined most of the liquid has evaporated. Remove from heat and set aside.
- Spray a separate saucepan with non-stick cooking spray. Heat on medium heat and add the beaten eggs. Season with salt and pepper, scramble and cook until 3/4 done. Stir in the leftover hard-boiled eggs and cook until combined and eggs are completely cooked. Remove from heat and set aside.
- Warm the tortillas briefly in the microwave for about 1 minute.
- Spoon some of the enchilada sauce in the bottom of a large baking dish. Arrange the tortillas in the dish like tacos, and fill them individually with some of the meat mixture and some of the egg mixture. Sprinkle the insides with 1/2 of the cheese and then another spoonful of the enchilada sauce. Roll them up, placing the open edges down in the baking dish.
- Cover the enchiladas with the remaining enchilada sauce, then top them with the rest of the cheese.
- Cover the dish with foil and bake in the oven at 375 degrees for about 20 minutes, until sauce is bubbling and cheese is melted. Remove from the oven and allow to cool for about 10 minutes before serving. Top with sour cream, avocado slices and fresh cilantro.
Leftover Easter Ham & Egg Mac N Cheese
Prep Time: 15 minutes / Cook Time: 75 minutes / Servings: 6-8
- 40 oz. tray frozen macaroni and cheese
- 1 cup diced (leftover)ham
- 3 leftover hard-boiled Easter Eggs
- 1 cup Italian Seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded parmesan cheese
- 1 stick melted butter
- Cook macaroni and cheese according to package directions.
- About 15 minutes before the mac n cheese is done, mix all topping ingredients together in a large mixing bowl.
- Transfer the cooked macaroni and cheese to a deeper glass baking dish and sprinkle the topping on top of the mac and cheese. Continue to cook for 5-10 minutes, until the topping is melted, browned and crunchy.
- Remove from the oven and allow to cool for about 10 minutes before serving.