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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
