Brunch Enchiladas
Transform your mornings with these irresistible Brunch Enchiladas—a hearty and flavorful twist on traditional Tex-Mex fare that’s perfect for weekend gatherings or breakfast-for-dinner nights. Soft flour tortillas are filled with a savory combination of scrambled eggs, crumbled breakfast sausage, and melted cheddar cheese, then rolled and baked to perfection under a rich blanket of red enchilada sauce and bubbly Monterey Jack cheese. Topped with fresh cilantro and green onions, these enchiladas deliver a satisfying blend of creamy, cheesy, and zesty flavors in every bite. Ready in under an hour, this crowd-pleasing recipe is a guaranteed hit, whether served with a dollop of sour cream or enjoyed as is. Perfect for brunch enthusiasts, egg-lovers, and fans of Mexican-inspired dishes alike!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 pound breakfast sausage, crumbled
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 8 medium flour tortillas
- 1.5 cups red enchilada sauce
- 2 stalks green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a large skillet over medium heat and cook the crumbled sausage until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Pour in the egg mixture, and cook while gently stirring until the eggs are just set but still slightly soft. Remove from heat and stir in the cooked sausage.
Lay the flour tortillas out on a flat surface. Divide the egg and sausage mixture evenly among the tortillas, placing the filling down the center of each one.
Sprinkle shredded cheddar cheese onto the filling in each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are completely covered.
Sprinkle the shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes.
Garnish with chopped green onions and fresh cilantro. Serve warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1918 mg | 639% | |
| Sodium | 10204 mg | 444% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 20.4 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 2172 mg | 167% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1337 mg | 28% | |
*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.
