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Breakfast Enchiladas

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These Breakfast Enchiladas are the perfect way to start your day! Filled with scrambled eggs, sausage, and cheese, then smothered in a creamy sauce and baked to perfection, this dish is ideal for brunch or a make-ahead breakfast for a crowd.

Ingredients

Scale

For the Enchiladas:

  • 10 large flour tortillas
  • 8 large eggs
  • 1/4 cup (60 ml) milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb (450 g) breakfast sausage, cooked and crumbled
  • 1/2 cup (75 g) diced bell peppers (optional)
  • 1/4 cup (30 g) diced green onions (optional)
  • 2 cups (200 g) shredded cheddar cheese
  • 1 cup (100 g) shredded Monterey Jack cheese

For the Sauce:

  • 2 cups (480 ml) heavy cream or half-and-half
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin
  • Salt and pepper, to taste

For Topping:

  • 1/2 cup (100 g) salsa or pico de gallo
  • 1/4 cup (60 g) sour cream
  • Fresh cilantro, chopped (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Prepare the Eggs:
    • In a medium bowl, whisk together the eggs, milk, salt, and pepper.
    • Heat a nonstick skillet over medium heat and scramble the eggs until just set. Remove from heat and let cool slightly.
  3. Assemble the Enchiladas:
    • Lay a tortilla flat and fill it with a portion of scrambled eggs, cooked sausage, diced bell peppers (if using), and shredded cheddar cheese.
    • Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  4. Make the Sauce:
    • In a bowl, whisk together the heavy cream, garlic powder, onion powder, cumin, salt, and pepper. Pour the sauce evenly over the enchiladas in the dish.
  5. Add Cheese:
    • Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
  6. Bake:
    • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve:
    • Remove the enchiladas from the oven and let them cool for 5 minutes. Top with salsa, sour cream, and fresh cilantro if desired. Serve warm.

Notes

  • For a spicier kick, add diced jalapeños or use spicy breakfast sausage.
  • Swap the sausage for cooked bacon, ham, or a vegetarian protein alternative.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Find it online: https://ukfinda.com/breakfast-enchiladas/