Breakfast Enchiladas Recipe

Introduction

Start your morning with a flavorful twist by making these delicious breakfast enchiladas. Packed with scrambled eggs, savory sausage, and melted cheese, they’re perfect for a hearty breakfast or brunch that will please the whole family.

Ingredients

• 8 whole large eggs
• 1/4 cup milk
• 1/3 cup salsa
• 12 oz breakfast sausage
• 1 1/2 cup shredded Mexican blend cheese
• 28 oz green enchilada sauce
• 8 tortillas (8 inch flour tortillas or 12 corn tortillas)

Instructions

1. Step 1: Start by browning your breakfast sausage in a skillet, breaking it apart as it cooks. Once fully cooked, remove from the pan and drain on a paper towel-lined plate.
2. Step 2: Crack the eggs into a large bowl and whisk well with the milk. Add the mixture to the skillet used for the sausage and cook until the eggs are scrambled.
3. Step 3: Stir the salsa into the scrambled eggs. Add the cooked sausage back to the skillet and mix until everything is well combined.
4. Step 4: Preheat your oven to 350º F. Lightly spray a 13×9-inch baking dish with non-stick spray, then pour about 1/3 cup of the green enchilada sauce into the bottom.
5. Step 5: Warm the tortillas by wrapping them in a clean towel and heating in the microwave for 60 seconds.
6. Step 6: Fill each tortilla with 1/4 to 1/3 cup of the egg and sausage mixture and sprinkle about 2 tablespoons of cheese over it. Roll the tortillas and place them seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
7. Step 7: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle any leftover cheese on top, cover with foil, and bake for 35-40 minutes until hot and bubbly.
8. Step 8: Remove from the oven and let stand for 5 minutes before serving.

Tips & Variations

• Try adding diced bell peppers or onions to the sausage for added flavor and texture.
• Use spicy sausage or add jalapeños to the egg mixture for a kick of heat.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or beans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350º F until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare breakfast enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them before baking. Just add 5-10 extra minutes to the baking time if baking from cold.

What type of tortillas work best for this recipe?

Both flour and corn tortillas work well. Flour tortillas are softer and easier to roll, while corn tortillas add an authentic texture and flavor. Warm them before rolling to prevent cracking.

Breakfast Enchiladas Recipe

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★★★★★

4.9 from 149 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

These Breakfast Enchiladas combine scrambled eggs, savory breakfast sausage, and melted Mexican cheese smothered in flavorful green enchilada sauce. Perfectly baked and served warm, this hearty dish makes for a delicious and satisfying morning meal with a spicy twist.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 8 whole large eggs
• 1/4 cup milk
• 1/3 cup salsa

Protein

• 12 oz breakfast sausage

Dairy

• 1 1/2 cups shredded Mexican blend cheese

Sauce

• 28 oz green enchilada sauce

Other

• 8 tortillas (8 inch flour tortillas or 12 corn tortillas)

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Instructions

1. Cook Sausage: Brown the breakfast sausage in a skillet, breaking it apart as it cooks. Once fully cooked, remove from heat and drain the excess fat on a paper towel-lined plate to reduce greasiness.
2. Scramble Eggs: In a large bowl, whisk together the eggs and milk thoroughly. Pour this egg mixture into the skillet used for the sausage and cook over medium heat, stirring frequently until the eggs are softly scrambled and cooked through.
3. Combine Ingredients: Stir the salsa into the scrambled eggs, then add the cooked sausage back into the skillet. Mix everything together evenly to combine the flavors.
4. Prepare Baking Dish: Preheat your oven to 350ºF. Lightly spray a 13×9 inch baking dish with non-stick cooking spray and pour about 1/3 cup of green enchilada sauce evenly into the bottom of the dish.
5. Warm Tortillas: Wrap the tortillas in a clean kitchen towel and warm them for 60 seconds to make them pliable and easier to roll without cracking.
6. Fill and Roll Tortillas: Spoon approximately 1/4 to 1/3 cup of the egg-sausage mixture onto each tortilla, then sprinkle about 2 tablespoons of shredded cheese over the filling. Roll each tortilla tightly and place them seam side down in the prepared baking dish. Repeat until all tortillas are filled.
7. Assemble Enchiladas: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle any leftover cheese on top, then cover the dish with foil to prevent drying out during baking.
8. Bake: Place the covered baking dish in the preheated oven and bake for 35 to 40 minutes, or until the enchiladas are hot, bubbly, and cooked through.
9. Rest and Serve: Remove the casserole from the oven and let it stand uncovered for 5 minutes before serving to allow the flavors to settle and the dish to cool slightly for easier handling.

Notes

• You can substitute turkey sausage or a plant-based sausage alternative to adjust the protein to your preference.
• For a spicier version, use a hotter salsa or add diced jalapeños to the egg mixture.
• Use corn tortillas for a gluten-free option, but be sure to warm them well to prevent cracking when rolling.
• Leftovers can be reheated covered in the oven or microwave and make great next-day breakfast or brunch.
• If you want a creamier texture, add a dollop of sour cream or avocado slices when serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican-American

Keywords: breakfast enchiladas, scrambled eggs, breakfast sausage, Mexican breakfast, green enchilada sauce, easy breakfast casserole, baked enchiladas