BREAKFAST ENCHILADAS
These flavorful breakfast enchiladas are filled with eggs, sausage, cheese, and veggies, then baked in a zesty sauce. Perfect for a satisfying morning meal or brunch with family and friends.
Ingredients
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ pound breakfast sausage cooked and crumbled
- 1 small onion diced
- 1 bell pepper diced
- 8 small flour tortillas
- 1 ½ cups shredded cheddar cheese
- 1 cup enchilada sauce
- Fresh cilantro optional, for garnish
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Prepare Egg Mixture:
- In a bowl, whisk eggs, milk, salt, and pepper.
Cook Sausage and Veggies:
- In a skillet over medium heat, heat olive oil. Add diced onion and bell pepper; cook until softened, about 3–4 minutes. Add cooked sausage and stir to combine.
Cook Eggs:
- Pour egg mixture into the skillet with sausage and veggies. Cook, stirring frequently, until eggs are scrambled and cooked through. Remove from heat.
Assemble Enchiladas:
- Spoon equal amounts of the egg mixture down the center of each tortilla. Sprinkle with some shredded cheese. Roll up tortillas and place seam-side down in the prepared baking dish.
Add Sauce and Cheese:
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining shredded cheese on top.
Bake:
- Bake for 20–25 minutes or until the cheese is melted and bubbly.
Serve:
- Garnish with fresh cilantro if desired and serve warm.
Notes
Make Ahead:
Prepare the filling and assemble enchiladas a day ahead. Cover and refrigerate, then bake before serving. Customizing the Flavor:
Add diced jalapeños for heat or substitute sausage with cooked bacon or chorizo. Serving Suggestions:
Serve with salsa, sour cream, or guacamole for extra flavor. Allergy-Friendly Options:
Use dairy-free cheese and gluten-free tortillas to accommodate dietary restrictions. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Prepare the filling and assemble enchiladas a day ahead. Cover and refrigerate, then bake before serving. Customizing the Flavor:
Add diced jalapeños for heat or substitute sausage with cooked bacon or chorizo. Serving Suggestions:
Serve with salsa, sour cream, or guacamole for extra flavor. Allergy-Friendly Options:
Use dairy-free cheese and gluten-free tortillas to accommodate dietary restrictions. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.