Description
These Breakfast Enchiladas are a delicious twist on a classic Mexican dish, perfect for a hearty and satisfying morning meal. Filled with fluffy scrambled eggs, savory breakfast sausage or bacon, and gooey cheeses, all wrapped in warm flour tortillas and smothered with flavorful enchilada sauce, these enchiladas are sure to become a family favorite. Serve with creamy avocado, tangy sour cream, and fresh cilantro for a breakfast that is both comforting and full of flavor.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Filling:
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
Other:
- 1 can (10 oz) enchilada sauce (red or green)
- 6 large flour tortillas
- Sour cream, avocado, and cilantro for serving (optional)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Add the egg mixture and cook, stirring gently, until just set.
- Assemble the enchiladas: Remove from heat and stir in cooked sausage or bacon, half of the shredded cheeses, and green onions. Spoon the egg mixture evenly down the center of each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
- Bake: Bake for 20–25 minutes, or until bubbly and heated through.
- Serve: Garnish with sour cream, avocado slices, and cilantro if desired.
Notes
- You can prep the enchiladas the night before and refrigerate until ready to bake.
- Swap sausage for sautéed veggies for a vegetarian option.
- Great for brunch, holidays, or make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 225mg
