Description
These Breakfast Enchiladas are a hearty and flavorful way to kickstart your morning. Packed with breakfast sausage, sautéed vegetables, and fluffy scrambled eggs, all wrapped in warm tortillas and topped with salsa and melted cheese, they are perfect for satisfying everyone at the breakfast table. Customize the filling to your liking and adjust the spice level for a personalized touch!
Ingredients
Scale
- 8 large flour tortillas
- 1 pound breakfast sausage (mild or spicy)
- 1 cup diced bell peppers (red and green)
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup salsa (mild, medium, or hot)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 avocado, sliced (optional, for serving)
Instructions
- In a large skillet over medium heat, add the breakfast sausage. Break it apart as it cooks until browned and fully cooked, about 5-7 minutes. Transfer to a plate and drain excess grease if necessary.
- In the same skillet, add the diced bell peppers and onions. Sauté for about 5 minutes until soft and slightly caramelized.
- In a large mixing bowl, combine the cooked sausage, sautéed vegetables, and half of the shredded cheeses. Mix well.
- In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- In the same skillet, pour in the egg mixture over medium heat. Stir gently until the eggs are just set but still slightly soft, about 3-4 minutes. Remove from heat.
- Warm the tortillas in a microwave for about 30 seconds until pliable.
- Place a generous scoop of the sausage and vegetable mixture in the center of each tortilla, add a spoonful of scrambled eggs, and sprinkle with more cheese if desired.
- Roll the tortilla from the bottom up, tucking in the sides, and place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas.
- Pour salsa evenly over the top of the enchiladas, covering all tortillas.
- Sprinkle the remaining cheeses over the salsa-covered enchiladas.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until cheese is bubbly and golden brown.
- Let cool for a few minutes, then sprinkle with chopped cilantro if desired.
- Cut into portions and serve warm with sliced avocado and extra salsa or hot sauce.
Notes
- Make Ahead: Prepare the filling and assemble the enchiladas a day in advance. Cover and refrigerate, then add salsa and cheese before baking.
- Customize Your Filling: Add black beans, corn, or different cheeses to suit your taste.
- Spice Level: Adjust spice by choosing different salsas or adding jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes