Description
Breakfast Enchiladas are a hearty, flavorful meal perfect for starting your day! Filled with eggs, sausage, cheese, and topped with a savory sauce, they’re a great make-ahead breakfast for a crowd or busy mornings.
Ingredients
Scale
- 6 large eggs
- ½ pound breakfast sausage (or bacon)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can (10 oz) enchilada sauce
- ½ cup sour cream
- 2 tablespoons chopped green onions (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove from the pan and set aside.
- Scramble the eggs: In the same skillet, heat olive oil and scramble the eggs with a pinch of salt and pepper. Cook until just set, about 3-4 minutes.
- Assemble the enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Lay out each tortilla, then fill with scrambled eggs, cooked sausage, and a sprinkle of both cheddar and Monterey Jack cheese. Roll up tightly and place seam-side down in the prepared dish.
- Top with sauce: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle any remaining cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Serve: Garnish with sour cream and chopped green onions. Serve hot.
Notes
- Customize by adding sautéed veggies like bell peppers or spinach to the filling.
- To make ahead, assemble the enchiladas the night before, cover, and refrigerate. Bake in the morning.
- These freeze well! Simply freeze before baking, then bake from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 320mg