Print

Pot Breakfast Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pot Breakfast Enchiladas are a savory, hearty dish perfect for feeding a crowd. Tortillas stuffed with scrambled eggs, breakfast sausage, and cheese are smothered in a zesty sauce, then baked to golden perfection. Serve with fresh toppings for a flavorful morning meal or brunch centerpiece.

Ingredients

Scale

For the Enchiladas:

  • 8 large flour tortillas
  • 1 lb (450 g) breakfast sausage (or chorizo)
  • 8 large eggs
  • 1/4 cup (60 ml) milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups (200 g) shredded cheddar cheese (or your favorite cheese)
  • 1 cup (100 g) shredded Monterey Jack cheese (optional)
  • 1/2 cup (75 g) diced bell peppers (optional)

For the Sauce:

  • 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
  • 1/4 cup (60 ml) heavy cream (optional, for a creamier sauce)

For Topping:

  • 1/4 cup (30 g) chopped fresh cilantro
  • 1/4 cup (60 g) sour cream
  • 1/4 cup (60 g) salsa or pico de gallo
  • Sliced avocado (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the Sausage:
    • In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease and set aside.
  3. 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. Stir in the cooked sausage and optional bell peppers. Remove from heat.
  4. Assemble the Enchiladas:
    • Lay each tortilla flat and spoon some of the sausage and egg mixture into the center. Sprinkle with shredded cheddar cheese.
    • Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  5. Add the Sauce:
    • Mix the enchilada sauce with heavy cream (if using) and pour it evenly over the enchiladas. Sprinkle with remaining shredded cheese.
  6. Bake:
    • Bake uncovered for 25-30 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. Garnish with cilantro, sour cream, salsa, and optional avocado slices. Serve warm.

Notes

  • Use corn tortillas for a gluten-free option (lightly warm them to prevent cracking).
  • Add diced jalapeños for extra spice or substitute breakfast sausage with cooked bacon or a vegetarian sausage 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/pot-breakfast-enchiladas/