Holiday Breakfast Enchiladas
Start your holiday mornings on a savory note with these irresistible Holiday Breakfast Enchiladas! Packed with the cozy flavors of hearty breakfast sausage, fluffy scrambled eggs, and a blend of creamy Mexican cheeses, these enchiladas are wrapped in soft flour tortillas and smothered in a zesty green enchilada sauce infused with sour cream and green chiles. Perfectly baked until golden and bubbly, this easy, crowd-pleasing dish comes together in just 50 minutes, making it ideal for festive gatherings or leisurely weekend brunches. Garnish with fresh cilantro and scallions for a vibrant finishing touch, and serve warm for a comforting, flavor-packed breakfast your family and friends will rave about! Keywords: holiday breakfast enchiladas, easy breakfast casserole, festive brunch recipes, make-ahead breakfast ideas, savory breakfast recipes.
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Recipe Information
Ingredients
- 1 pound Breakfast sausage
- 10 units Large eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Milk
- 2 cups Shredded Mexican blend cheese
- 8 units Flour tortillas (8-inch or burrito size)
- 2 cups Green enchilada sauce
- 0.5 cup Sour cream
- 1 can (4 ounces) Chopped green chiles
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 units Sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the breakfast sausage until browned and cooked through. Drain any excess grease and set the sausage aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Pour the egg mixture into the same skillet and scramble over medium heat until just set. Remove from heat.
Add the cooked sausage to the scrambled eggs, along with 1 cup of shredded Mexican blend cheese. Stir to combine.
Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the egg and sausage filling down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
In a separate bowl, whisk together the green enchilada sauce, sour cream, and chopped green chiles. Pour this sauce mixture evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro and sliced green onions, if desired.
Serve warm and enjoy your festive holiday breakfast enchiladas!
Nutrition Facts
Calories |
5105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2402 mg | 801% | |
| Sodium | 16907 mg | 735% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 40.6 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 2747 mg | 211% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3640 mg | 77% | |
*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.
