Description
These Breakfast Enchiladas are a delicious twist on a classic Mexican dish, perfect for a hearty brunch or breakfast. Filled with scrambled eggs, cheese, and your choice of sausage or bacon, all rolled up in flour tortillas and smothered in enchilada sauce, this dish is sure to please a crowd.
Ingredients
Scale
For the Enchiladas:
- 8 flour tortillas (8-inch size)
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1/2 cup diced onion
- 1 bell pepper, diced
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups enchilada sauce (red or green)
- 1/4 cup chopped green onions (optional)
- Sour cream and salsa for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Sauté vegetables: In a skillet over medium heat, heat olive oil and sauté the onion and bell pepper until softened, about 5 minutes.
- Prepare egg mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper. Add the eggs to the skillet and scramble until just set. Stir in the cooked sausage or bacon and remove from heat.
- Assemble enchiladas: Divide the egg mixture evenly among the tortillas, sprinkle with a little of each cheese, and roll up tightly. Place seam-side down in the baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Garnish with green onions, if desired. Serve with sour cream and salsa.
Notes
- You can assemble the enchiladas the night before and bake in the morning.
- Try adding black beans, diced green chiles, or spinach for variety.
- Use corn tortillas for a gluten-free option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 235mg
