Description
Delicious and hearty Breakfast Enchiladas featuring scrambled eggs, savory sausage, sautéed vegetables, and melted cheese wrapped in warm flour tortillas, all baked in a flavorful mild red enchilada sauce. Perfect for a make-ahead breakfast or brunch that satisfies the whole family.
Ingredients
Scale
Main Ingredients
- 8 large flour tortillas
- 1 lb breakfast sausage (or bacon, cooked and crumbled)
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cups shredded cheddar or Mexican blend cheese (divided)
- 1 can (10 oz) mild red enchilada sauce
Garnishes and Serving
- 1/2 cup green onions or cilantro (for garnish)
- Optional: sour cream, avocado, salsa for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and set aside to cool slightly.
- Scramble Eggs: In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture into a large nonstick skillet and scramble over medium-low heat until the eggs are just set and fluffy.
- Combine Filling: Stir the cooked sausage, diced onions, diced bell peppers, and 1 cup of shredded cheese into the scrambled eggs, mixing thoroughly.
- Assemble Enchiladas: Spoon an even amount of the egg and sausage mixture down the center of each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the mild red enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup of shredded cheese on top for a cheesy finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Garnish with chopped green onions or fresh cilantro. Serve hot, optionally with sour cream, avocado slices, and your favorite salsa for added flavor.
Notes
- Make it ahead: Assemble the enchiladas the night before, cover, and refrigerate. Add 5–10 extra minutes to the bake time if baking straight from cold.
- Add black beans or hash browns to the filling for extra variety and texture.
- Use bacon as an alternative to sausage for a smokier flavor.
- For a spicier version, choose a medium or hot enchilada sauce instead of mild.
- Flour tortillas work best for rolling, but corn tortillas can be substituted if desired; lightly warm them first to prevent cracking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 210 mg
