Breakfast Enchiladas
Start your morning on a flavorful note with these irresistible Breakfast Enchiladas, a hearty and satisfying dish perfect for brunch gatherings or lazy weekend mornings. This recipe combines fluffy scrambled eggs, savory breakfast sausage, and gooey melted cheddar cheese, all tucked inside soft flour tortillas and smothered in tangy red enchilada sauce. Baked to golden perfection, these enchiladas are finished with a sprinkling of fresh green onions and optional cilantro for a burst of color and freshness. Ready in under 40 minutes, this make-ahead-friendly breakfast is a crowd-pleaser that will elevate any table. Whether you're feeding a hungry family or hosting friends, these easy breakfast enchiladas are the ultimate comfort food with a Tex-Mex twist!
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 2 cups red enchilada sauce
- 2 tablespoons milk
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 green onions (chopped)
- 2 tablespoons cilantro (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any excess grease and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
In the same skillet, heat the butter over medium heat. Pour in the egg mixture and cook gently, stirring frequently, until the eggs are softly scrambled. Remove from heat.
Stir the cooked sausage and 3/4 cup of shredded cheese into the scrambled eggs.
Spoon about 1/3 cup of the egg mixture onto the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the enchiladas, making sure they are fully covered.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped green onions and cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 400 mg | 31% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
