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Breakfast Enchiladas


10 White Castle hamburgers, chopped, no pickles
2 tbsp. vegetable oil
1 red bell pepper, finely chopped
1 bunch (about 8 stalks) green onions, sliced thin
8 8-inch flour tortillas
2 1/2 cups cheddar cheese, shredded and divided
1 carton egg substitute (equal to 4 eggs)
2 cups half and half
1 tbsp. flour
3 drops hot pepper sauce
Sour cream and salsa, to garnish

Pour oil in a 10-inch frying pan. Saute the onions and peppers until tender. Remove from heat and mix in the hamburgers. Place 1/3 cup of this mixture down the middle of each tortilla. Top with 3 tbsp. cheese. Roll up and place seam-side down in a sprayed 13 × 9 × 2-inch baking dish. In a bowl, beat together the remaining ingredients and pour over the tortillas. Cover and refrigerate overnight. Bake uncovered at 350°F for 30 minutes or until a knife inserted in center comes out clean. Remove from oven. Sprinkle with remaining cheese. Serve topped with dollops of sour cream and salsa.

Submitted by Adam Takessian of Washington, DC

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