Breakfast Enchiladas
Tortillas filled with eggs, sausage, and cheese, topped with a rich, creamy enchilada sauce. Assemble the night before for an easy breakfast.
Servings: 8 people
Ingredients
- 1 pound ground sausage pork, breakfast, or turkey
- ½ cup jarred chunky salsa
- 8 large eggs beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated onion powder
- 2 cups shredded Mexican or monterey jack cheese divided
- 8 (8-inch) flour tortillas additional if needed
- ⅓ cup heavy cream
- 1 ¼ cups salsa Verde or green enchilada sauce divided
Desired toppings
- avocado
- diced tomatoes
- sliced green onion
- cilantro
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 13x9 inch baking dish with cooking spray. Set aside.
- In a large saucepan, cook the ground sausage over medium-high heat until fully cooked. About 5-7 minutes. Drain the oil from the pan. Add the salsa to the meat. Stir to combine. Remove the sausage mixture from the pan and set it aside.
- In a medium bowl, whisk together the large eggs, salt, pepper, and onion powder. Cook the eggs in the same pan as the sausage. Cook over medium heat until the eggs are scrambled. Add the cooked sausage mixture to eggs, and stir until all the ingredients are combined.
- Prepare the enchilada sauce by whisking or blending together 1 cup of the salsa Verde or green enchilada sauce, and heavy cream.
- Coat the bottom of the prepared pan with ¼ cup salsa Verde. Fill each tortilla with about ½ cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly.
- Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover depending on how full you fill the tortillas.
- Pour the enchilada sauce evenly over the enchiladas, and top with remaining shredded cheese. Bake for 25 minutes or until golden and bubbly. Garnish with avocado, green onion, diced tomatoes, and cilantro if desired.
Video
Notes
How to Store, Reheat, and Freeze
- In the Refrigerator: Store cooled enchiladas in the fridge in an airtight container or tightly wrapped for up to 5 days.
- Reheating: For one serving, microwave on a plate for about 1 minute. For the whole dish, cover with foil and bake at 350°F for 20–30 minutes until hot.
- Freezing: Bake enchiladas and let cool completely, skip the toppings. Wrap tightly in plastic wrap, then foil. Freeze up to one month. Thaw in the fridge overnight then bake at 350°F for 30 minutes.
Nutrition
Serving: 1enchilada | Calories: 439kcal | Carbohydrates: 27g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 1062mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
