POT BREAKFAST ENCHILADAS
These pot breakfast enchiladas are a hearty, flavorful morning meal filled with eggs, cheese, sausage, and salsa, all rolled in tortillas and baked to golden perfection. Perfect for easy breakfasts or brunch gatherings.
Ingredients
- 8 large flour tortillas
- 8 large eggs
- 1 cup cooked breakfast sausage crumbled
- 1 cup shredded cheddar cheese
- ½ cup diced bell peppers optional
- ½ cup diced onions
- 1 cup salsa verde or red enchilada sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or butter
- Fresh cilantro chopped (for garnish)
- Sour cream optional, for serving
Instructions
Prepare Filling:
- In a skillet over medium heat, heat olive oil or butter. Add onions and bell peppers; sauté until softened, about 4 minutes. Add cooked sausage and stir.
Scramble Eggs:
- In a bowl, whisk eggs with salt and pepper. Pour eggs into skillet and cook, stirring gently until softly scrambled.
Assemble Enchiladas:
- Preheat oven to 375°F (190°C). Spread a thin layer of salsa or enchilada sauce on the bottom of a baking dish. Fill each tortilla with scrambled egg mixture and cheese, roll up, and place seam side down in the dish.
Add Sauce and Cheese:
- Pour remaining salsa or enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top.
Bake:
- Bake uncovered for 20–25 minutes until bubbly and cheese is melted.
Serve:
- Garnish with fresh cilantro and serve with sour cream if desired.
Notes
Make Ahead:
Prepare the filling and assemble enchiladas in advance, refrigerate overnight, then bake when ready. Customizing the Flavor:
Add black beans or corn for extra texture. Use spicy sausage or add jalapeños for heat. Serving Suggestions:
Serve with fresh avocado slices, guacamole, or a side of refried beans. Allergy-Friendly Options:
Use dairy-free cheese and egg substitutes for a dairy-free or vegan-friendly version. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Prepare the filling and assemble enchiladas in advance, refrigerate overnight, then bake when ready. Customizing the Flavor:
Add black beans or corn for extra texture. Use spicy sausage or add jalapeños for heat. Serving Suggestions:
Serve with fresh avocado slices, guacamole, or a side of refried beans. Allergy-Friendly Options:
Use dairy-free cheese and egg substitutes for a dairy-free or vegan-friendly version. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.