Breakfast Enchiladas

A hearty, comforting morning bake that perfectly combines your favorite breakfast staples with the zesty, savory flavors of traditional enchiladas. It is the ultimate weekend brunch dish that will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Feeds a Crowd: Baking everything in a 9x13 dish makes serving breakfast to a large family or a group of guests completely effortless.
• Meal Prep Friendly: You can assemble these the night before and simply pop them in the oven the next morning.
• Highly Customizable: Easily swap the sausage for bacon, add sautéed bell peppers, or use a green chili sauce instead of red.

Kitchen Tools You’ll Need

• 9x13 inch baking dish
• Large skillet
• Mixing bowl and whisk
• Cheese grater

Ingredients

• 1 lb Breakfast Sausage (ground)
• 8 large Eggs
• 1/4 cup Milk
• 8 Flour Tortillas (8-inch)
• 2 cups Mexican Blend Cheese (freshly grated)
• 1 can (15 oz) Red Enchilada Sauce
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• Salt and Black Pepper (to taste)

Preparation

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread about 1/4 cup of the enchilada sauce evenly across the bottom of the dish.
2. Cook the Meat: In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks. Drain any excess grease.
3. Scramble the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the cooked sausage. Cook, stirring gently, until the eggs are softly scrambled and just set, then remove from heat.
4. Assemble the Enchiladas: Spoon a generous amount of the egg and sausage mixture down the center of each tortilla. Top with a small sprinkle of cheese. Roll tightly and place seam-side down into the prepared baking dish.
5. Smother and Bake: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the rest of the grated cheese over the sauce. Bake uncovered for 20 minutes until the sauce is bubbly and the cheese is melted and golden.
6. Garnish and Serve: Let the enchiladas cool for 5 minutes. Garnish with fresh chopped cilantro and serve warm!

Chef’s Pro Tips for Perfect Results

The Tortilla Trick: Warm your tortillas in the microwave for 10-15 seconds wrapped in a damp paper towel before assembling. This makes them perfectly pliable and prevents them from cracking or tearing while rolling.

Nutritional Info