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Breakfast Enchiladas: The Ultimate Guide to a Delicious Morning Meal

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Savory breakfast enchiladas filled with sausage, scrambled eggs, cheese, and enchilada sauce. A delicious and customizable brunch or dinner option!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, removed from casings
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas
  • 2 cups shredded cheddar cheese, divided
  • 1 (10 ounce) can enchilada sauce
  • Optional toppings: sour cream, avocado, salsa

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the breakfast sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  4. Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
  5. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
  6. Remove the skillet from the heat and set aside.
  7. In a large bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
  8. Heat a separate non-stick skillet over medium heat.
  9. Pour the egg mixture into the hot skillet.
  10. Cook the eggs, stirring frequently with a spatula, until they are set but still slightly moist (3-5 minutes).
  11. Remove the skillet from the heat and stir in the chopped fresh cilantro.
  12. Set the scrambled eggs aside.
  13. Preheat your oven to 350°F (175°C).
  14. Lightly grease a 9×13 inch baking dish.
  15. Warm the corn tortillas in a dry skillet or microwave.
  16. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
  17. One at a time, dip a warmed tortilla into the enchilada sauce, coating both sides lightly.
  18. Place the sauced tortilla on a plate.
  19. Spoon about 1/4 cup of the sausage filling down the center of the tortilla.
  20. Top the sausage filling with about 1/4 cup of the scrambled eggs.
  21. Sprinkle about 2 tablespoons of shredded cheddar cheese over the eggs.
  22. Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  23. Repeat steps 5-10 with the remaining tortillas, sausage filling, scrambled eggs, and cheese, arranging the enchiladas snugly in the baking dish.
  24. Pour the remaining enchilada sauce evenly over the enchiladas.
  25. Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
  26. Cover the baking dish with aluminum foil.
  27. Bake in the preheated oven for 20 minutes.
  28. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  29. Remove the baking dish from the oven and let the enchiladas cool for a few minutes before serving.
  30. Serve the breakfast enchiladas hot, garnished with your favorite toppings.
  31. Other great topping options include chopped green onions, diced tomatoes, black olives, and a sprinkle of fresh cilantro.
  32. These breakfast enchiladas are perfect for a weekend brunch, a special occasion, or even a hearty weeknight dinner.

Notes

  • Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the sausage filling for a spicier kick.
  • Vegetarian option: Substitute the breakfast sausage with crumbled tofu or black beans for a vegetarian version. You can also add more vegetables like mushrooms, zucchini, or spinach to the filling.
  • Cheese variations: Use a different type of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
  • Make ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
  • Freezing: These enchiladas freeze well. Assemble them as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight and then bake as directed.
  • Different tortillas: While corn tortillas are traditional, you can also use flour tortillas if you prefer.
  • Add beans: Incorporate a layer of refried beans or black beans for added texture and flavor.
  • Creamy sauce: For a richer sauce, stir in a dollop of sour cream or cream cheese into the enchilada sauce before pouring it over the enchiladas.
  • Tortillas cracking: If your tortillas are cracking when you roll them, it means they’re not warm enough. Make sure to warm them thoroughly before assembling the enchiladas.

Find it online: https://anasrecipes.com/breakfast-enchiladas/