Description
These Breakfast Enchiladas combine fluffy scrambled eggs, savory sausage, and melted cheddar cheese wrapped in warm tortillas, all baked in a rich enchilada sauce for a delicious and comforting morning meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup enchilada sauce
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined and smooth.
- Scramble Eggs: Cook the egg mixture over medium heat in a non-stick skillet, stirring continuously until the eggs are just set but still moist. Remove from heat promptly to prevent overcooking.
- Combine Filling Ingredients: In a mixing bowl, combine the scrambled eggs with diced bell peppers, diced onions, cooked sausage if using, and half of the shredded cheese, mixing gently to distribute evenly.
- Assemble Enchiladas: Warm the tortillas slightly to make them pliable. Spoon a portion of the egg mixture down the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish to hold their shape while baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered, then sprinkle the remaining shredded cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro before serving warm.
Notes
- For a vegetarian version, omit the sausage or substitute with plant-based sausage or cooked beans.
- Use corn tortillas for a gluten-free option, checking labels to confirm.
- Adjust spice levels by adding chopped jalapeños or hot sauce to the filling or enchilada sauce.
- To save time, prepare the filling mixture the night before and assemble just before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
