These tasty breakfast enchiladas are filled with eggs, cheese, and your favorite veggies wrapped in soft tortillas. They’re perfect for starting your day right!
Imagine digging into a warm, cheesy bite that wakes up your taste buds. I love serving them with a side of salsa—it makes breakfast feel like a fiesta! 🎉
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are perfect for breakfast enchiladas as they are soft and hold up well. If you’re looking for a gluten-free option, corn tortillas work well, but make sure to warm them first to prevent cracking.
Breakfast Sausage: I love using breakfast sausage for its flavor, but chorizo adds a fantastic kick! If you prefer a lighter option, ground turkey or chicken sausage can be a great substitute.
Eggs: Fresh large eggs provide a fluffy texture. If you’re aiming for a lighter dish, try using egg whites or egg substitutes.
Cheese: Cheddar cheese gives a nice sharp flavor, but feel free to mix it up! Monterey Jack, pepper jack, or even a blend of cheeses can add variety. For a dairy-free alternative, try vegan cheese.
Enchilada Sauce: The sauce is key for flavor! You can use store-bought enchilada sauce, but homemade is simple and delicious. If you’re short on time, salsa or taco sauce can work in a pinch.
How Do You Get Perfectly Scrambled Eggs in a Dish Like This?
Getting your eggs just right is crucial for tasty breakfast enchiladas! Scrambling them properly ensures they integrate well with the other ingredients.
- Start by whisking the eggs with milk, salt, and pepper until fully combined. This helps make them fluffy.
- Cook the eggs on medium to medium-low heat. This allows for gentle cooking without overcooking.
- Scramble on a lightly greased skillet, stirring gently with a spatula. Remove from heat when they are still slightly undercooked, as they’ll continue cooking in the oven.
Taking these steps helps maintain a creamy texture and prevents the eggs from drying out in the oven. Enjoy those perfectly fluffy bites in your enchiladas!
How to Make Breakfast Enchiladas
Ingredients You’ll Need:
- 6 large flour tortillas
- 1 lb breakfast sausage (or chorizo)
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1 cup enchilada sauce (red or green, your preference)
- 1 avocado, diced
- 1 medium tomato, diced
- 2 green onions, thinly sliced
- Fresh cilantro, chopped (optional)
- Cooking spray or oil for pan
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and another 20-25 minutes to bake. Plus, it’s super easy to make and perfect for breakfast, brunch, or even dinner! Just gather your ingredients and enjoy cooking!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish with cooking spray or oil to prevent sticking.
2. Cook the Meat
In a skillet over medium heat, cook the breakfast sausage (or chorizo) until it’s browned and cooked through. This should take around 5-7 minutes. Once cooked, remove the meat from the pan and set it aside. You can drain any excess fat if needed.
3. Sauté the Veggies
In the same skillet, add the diced onions and bell peppers. Cook them for about 3-5 minutes, or until they are soft and fragrant. This will add wonderful flavor to your filling!
4. Scramble the Eggs
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture into the skillet with the softened onions and peppers. Scramble the eggs over medium heat until just cooked through—remember, they will continue to cook in the oven! Remove from heat, and stir in the cooked sausage.
5. Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas slightly to make them easier to roll. Spoon the sausage and egg mixture down the center of each tortilla, sprinkle a little shredded cheese, and then roll them up tightly. Place each rolled tortilla seam-side down in the baking dish.
6. Sauce and Top
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining shredded cheddar cheese to add that delicious cheesy topping.
7. Bake and Serve
Bake the enchiladas uncovered in the oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are just slightly crisp around the edges. Once done, take them out of the oven and let cool for a few minutes.
8. Add the Finishing Touches
Top your delicious breakfast enchiladas with diced avocado, tomato, green onions, and fresh cilantro if you like. Serve warm, and feel free to add sour cream, salsa, or hot sauce on the side for an extra kick!
Enjoy your delicious, cheesy breakfast enchiladas that are filling and full of flavor!
Can I Use Vegetables Instead of Meat?
Absolutely! You can easily make these enchiladas vegetarian by omitting the sausage and adding more vegetables such as spinach, mushrooms, or zucchini. Just sauté them with the onions and peppers for added flavor!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the sausage, pepper, onion, and egg mixture a day in advance. Just store it in an airtight container in the refrigerator. When ready to assemble, heat it briefly in a skillet before filling the tortillas.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for 10-15 minutes, or microwave them for a couple of minutes until heated through.
Can I Freeze These Enchiladas?
Yes, you can freeze the assembled enchiladas before baking! Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. Bake from frozen, adding an additional 10-15 minutes to the cooking time.