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
Units
Scale
- 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