Good morning, foodies! If you’re craving a breakfast that’s hearty, satisfying, and packed with flavor, then Breakfast Enchiladas are here to deliver. These beauties combine fluffy scrambled eggs, savory sausage, melted cheese, and a deliciously spicy enchilada sauce, all wrapped up in a warm tortilla. Picture this: you take a bite, and the cheese pulls away as the layers of flavors meld together in perfect harmony. Trust me, this one’s a game-changer and a surefire way to turn any morning into a fiesta!
Why You’ll Love Breakfast Enchiladas
This recipe isn’t just about feeding your belly—it’s about making mornings feel special. Whether you’re cooking for the family or looking to switch up your usual breakfast routine, these enchiladas will be your new go-to. Here’s why:
- Versatile: Perfect for a lazy Sunday brunch, a fun weekend breakfast, or even a weeknight dinner. You can even prep them ahead of time!
- Budget-Friendly: Using simple, everyday ingredients, you can create something hearty and delicious without breaking the bank.
- Quick and Easy: While they look impressive, these enchiladas are surprisingly easy to make. If you can roll up a tortilla, you can make these.
- Customizable: Want to add veggies like bell peppers or spinach? Go for it! You can easily make them your own.
- Crowd-Pleasing: Who doesn’t love a cheesy, saucy breakfast? These enchiladas are perfect for feeding a crowd or enjoying as leftovers.
Ingredients in Breakfast Enchiladas
Let’s talk about the magic behind these enchiladas. These simple ingredients come together to make something extraordinary:
- Flour Tortillas: The foundation of the dish—soft and chewy, they hold everything together while adding that satisfying bite.
- Eggs: Fluffy scrambled eggs provide a creamy, savory filling that balances the other bold flavors.
- Sausage: Crumbled breakfast sausage adds that salty, savory punch that’s key to making these enchiladas extra tasty.
- Cheese: A mix of shredded cheddar and Monterey Jack cheese melts into gooey perfection, giving each bite the perfect amount of richness.
- Enchilada Sauce: The tangy, spicy sauce brings everything together and adds just the right amount of heat and flavor.
- Green Onions: Chopped green onions provide a fresh, crispy bite that brightens up the dish.
- Cilantro: A handful of fresh cilantro adds a burst of color and freshness to finish off these enchiladas.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make some magic? Let’s get started:
1. Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it apart as it cooks. Once it’s browned and fully cooked, remove from heat and set aside.
2. Scramble the Eggs: In a separate pan, whisk your eggs with a pinch of salt and pepper. Scramble them over medium heat until they’re soft and fluffy. You don’t want them too dry, so take them off the heat when they’re just barely set.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lay a tortilla flat, then spoon a little of the sausage, scrambled eggs, and cheese into the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
4. Add Sauce and Cheese: Pour enchilada sauce over the rolled tortillas, making sure each one is covered. Sprinkle the remaining cheese on top.
5. Bake to Perfection: Pop the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is slightly caramelized.
6. Garnish and Serve: Once out of the oven, sprinkle chopped green onions and cilantro on top for a fresh, flavorful touch.
How to Serve Breakfast Enchiladas
These enchiladas are perfect as-is, but if you want to make your breakfast even more special, try pairing them with some of these options:
- Salsa: A scoop of fresh salsa or pico de gallo on the side adds some tang and brightness to balance the richness of the enchiladas.
- Guacamole: Creamy guacamole is the perfect creamy contrast to the spice of the enchiladas.
- Mexican Crema: A drizzle of Mexican crema brings a cool, tangy element that pairs beautifully with the warmth of the enchiladas.
- Fresh Fruit: A side of fresh, juicy fruit—like pineapple or melon—adds a light, refreshing contrast to the heavier enchiladas.
Additional Tips
- Make Ahead: You can assemble the enchiladas the night before and just bake them in the morning for an easy breakfast.
- Spice It Up: Add diced jalapeños to the sausage for an extra kick, or use a spicy enchilada sauce.
- Dietary Adjustments: Use gluten-free tortillas or vegetarian sausage for a gluten-free or meat-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.
- Double the Batch: These enchiladas are perfect for feeding a crowd, so feel free to double the recipe and freeze the extras for later.
FAQ Section
Q1: Can I use corn tortillas instead of flour tortillas?
A1: Absolutely! Corn tortillas will give the dish a different texture and flavor, but they work beautifully as a substitute.
Q2: Can I make these ahead of time?
A2: Yes! You can assemble the enchiladas the night before, then bake them in the morning for an easy breakfast.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Q4: Can I freeze these enchiladas?
A4: Yes, they freeze wonderfully! Assemble the enchiladas and cover with foil. Freeze for up to 3 months. To reheat, bake from frozen at 375°F for 30-40 minutes, or until hot throughout.
Q5: Can I use a different type of meat?
A5: Definitely! Ground beef, turkey, or even bacon would work great in place of sausage.
Q6: What other toppings can I add?
A6: Feel free to top with sour cream, avocado slices, or a fried egg for extra richness.
Q7: How do I make these spicier?
A7: Add chopped jalapeños to the sausage mixture or use a hotter enchilada sauce to dial up the heat.
Q8: Can I make these with egg whites instead of whole eggs?
A8: Yes! You can swap out the eggs for egg whites or even a vegan egg alternative if you prefer.
Q9: Can I add veggies to the filling?
A9: Absolutely! Try adding sautéed bell peppers, onions, or spinach to the sausage and egg mixture for extra flavor and nutrition.
Q10: What’s the best way to reheat these enchiladas?
A10: Reheat in the oven at 350°F for about 10-15 minutes, or in the microwave in 30-second intervals until hot.
Conclusion
There you have it! Breakfast Enchiladas are the perfect way to spice up your morning routine. They’re full of bold flavors, cheesy goodness, and are totally customizable to your taste. Whether you’re feeding a crowd or treating yourself to a cozy breakfast, these enchiladas will quickly become a new favorite in your recipe arsenal. Enjoy every bite!
Print
Breakfast Enchiladas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
Start your day with a savory twist on a classic favorite! These Breakfast Enchiladas are loaded with fluffy scrambled eggs, spicy sausage, and a rich cheese sauce, all wrapped in soft tortillas and baked to golden perfection. Garnish with fresh cilantro, green onions, and tomatoes for a vibrant, crowd-pleasing breakfast or brunch dish.
Ingredients
- For the Enchiladas:
- 1 lb. hot ground pork sausage
- 2 tbsp. butter or margarine
- 4 thinly sliced green onions
- 2 tbsp. chopped fresh cilantro
- 14 large eggs, beaten
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese with jalapeños
- Halved grape tomatoes, for garnish
- Sliced green onions, for garnish
- Chopped fresh cilantro, for garnish
- For the Cheese Sauce:
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1 cup heavy cream
- 1 tbsp. butter
- Salt and pepper to taste
Instructions
- Cook the Sausage: In a large nonstick skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain on paper towels to remove excess grease.
- Prepare the Eggs: In the same skillet, melt butter over medium heat. Add green onions and cilantro; sauté for 1 minute. Add beaten eggs, salt, and pepper. Cook until the eggs are soft but still moist, stirring gently to create large curds.
- Make the Cheese Sauce: In a small saucepan, melt butter over low heat. Add heavy cream and cheese, stirring until smooth and fully melted. Season with salt and pepper to taste.
- Combine Ingredients: Gently fold 1 1/2 cups of the Cheese Sauce and the cooked sausage into the scrambled eggs.
- Assemble Enchiladas: Spoon about 1/3 cup of the egg mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 13×9-inch baking dish.
- Top with Sauce: Pour the remaining Cheese Sauce over the rolled tortillas. Sprinkle with Monterey Jack cheese.
- Bake: Preheat the oven to 350°F. Bake the enchiladas for 30 minutes, or until the sauce is bubbly and the cheese is melted.
- Serve: Garnish with halved grape tomatoes, sliced green onions, and chopped cilantro. Serve hot.
Notes
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- To reheat, place in a preheated 350°F oven until warmed through.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 25
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 240mg