Breakfast Enchiladas
These easy breakfast enchiladas are filled with eggs, sausage and cheese, then baked in enchilada sauce for a hearty morning meal!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 enchiladas
Ingredients
- 8 large eggs
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil if using turkey sausage, plus additional as needed
- 1 pound breakfast-style sausage I used turkey
- 1 red or green bell pepper 1/4-inch diced
- 1 small yellow onion 1/4-inch diced
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 (15-ounce) can enchilada sauce or swap Homemade Enchilada Sauce
- 8 8-inch flour tortillas*
- 1 ½ cups shredded cheese such as Monetery jack, cheddar Jack, or Mexican blend
- Toppings of choice: sliced avocado, chopped fresh cilantro, hot sauce, etc.
Instructions
- Preheat the oven to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, beat the eggs together with the salt. Set aside.
- In a large skillet, heat the oil over medium-high (if using pork sausage, you can omit the oil). Once it is hot, add the sausage. Cook, breaking it into small pieces, until the sausage is browned and cooked through. With a slotted spoon, remove to a paper-towel lined plate.
- Reduce the skillet heat to medium. If the skillet is dry, drizzle in additional oil as needed. Add the bell pepper, onion, chili powder, oregano, and cumin. Cook until the onion is softened, about 5 minutes. Reduce the heat to medium-low.
- Return the sausage to the skillet, then pour in the eggs. Cook and stir for 1 to 2 minutes, until the eggs are nearly set but still appear wet. Set aside.
- Spread a thin layer of enchilada sauce along the bottom of the dish (about 1/4 cup).
- Fill each of the tortillas with 1/8 of the filling and roll. Place each side by side in the baking dish, seam-side down.
- Pour the remaining enchilada sauce over the top, then sprinkle the enchiladas with the cheese.
- Bake the breakfast enchiladas until the sauce is hot and bubbly and the cheese has melted, about 15 minutes. Add your toppings of choice and serve hot.
Notes
- *You also can swap corn tortillas. If you use corn, lightly pan fry each tortilla on both sides in a small amount of oil prior to filling and rolling to ensure the tortillas taste cooked and don't fall apart.
- TO STORE: Store leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm individual portions in the microwave until heated through. For larger portions, reheat in a 350°F oven, covered, until hot.
- TO FREEZE: Freeze the whole casserole or individual portions in an airtight container(s). Store for up to 2 months and thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 8)Calories: 440kcalCarbohydrates: 22gProtein: 24gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 240mgSodium: 1354mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 1334IUVitamin C: 21mgCalcium: 326mgIron: 3mg
