Cheesy Sausage and Egg Enchiladas
Start your morning with a savory twist by indulging in these mouthwatering Cheesy Sausage and Egg Enchiladas! Perfect for breakfast or brunch, this hearty recipe combines flavorful breakfast sausage, fluffy scrambled eggs, and creamy Mexican blend cheese, all wrapped in soft flour tortillas and bathed in rich, tangy enchilada sauce. Topped with melted cheese and garnished with fresh green onions and cilantro, these enchiladas are baked to perfection for a cheesy, bubbly finish. Quick to prepare in just 15 minutes and ready to serve in under an hour, they’re an ideal choice for feeding a crowd or meal-prepping for the week. Pair with a dollop of sour cream for an irresistible Tex-Mex breakfast experience your family will love! Keywords: breakfast enchiladas, sausage and egg recipe, cheesy enchiladas, Tex-Mex breakfast, brunch ideas.
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Recipe Information
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups shredded Mexican blend cheese
- 8 large flour tortillas
- 2 cups enchilada sauce
- 2 stalks green onions
- 2 tablespoons cilantro
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles with a spatula. Drain excess grease and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Cook, stirring gently, until the eggs are soft and just set. Remove from heat; the eggs will finish cooking in the oven.
Stir the cooked sausage and 1 cup of shredded cheese into the scrambled eggs, mixing well.
Lay a tortilla flat and spoon about 1/3 cup of the sausage and egg mixture down the center. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions and cilantro. Serve warm with sour cream, if desired.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2032 mg | 677% | |
| Sodium | 12234 mg | 532% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.6 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 2752 mg | 212% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2450 mg | 52% | |
*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.
