Description
These Breakfast Enchiladas are a delicious and hearty dish perfect for a weekend brunch or special occasion breakfast. Filled with scrambled eggs, savory sausage or bacon, and gooey cheese, all wrapped in soft flour tortillas and baked to perfection, these enchiladas are sure to be a hit with your family and friends!
Ingredients
Scale
For the Enchiladas:
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bell pepper, diced
- 1/4 cup green onion, chopped
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa or enchilada sauce
For Serving:
- 1/2 cup sour cream (optional)
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the peppers: In a large skillet, heat olive oil over medium heat. Add bell peppers and cook for 3–4 minutes until slightly softened.
- Prepare the egg mixture: In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the peppers and scramble until just set. Remove from heat and stir in cooked sausage or bacon, green onions, and 1 cup of the cheddar cheese.
- Assemble the enchiladas: Spoon the egg mixture evenly into the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Pour salsa or enchilada sauce over the top, then sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
- Serve: Let cool slightly, then top with sour cream and chopped cilantro if desired.
Notes
- These can be assembled the night before and baked in the morning.
- Add black beans, diced tomatoes, or chopped spinach for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 170 mg
