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Breakfast Enchiladas

Cozy and flavorful Breakfast Enchiladas, perfect for lazy mornings and family gatherings, filled with eggs, cheese, and sausage.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large flour tortillas
  • 6 count eggs
  • 1 cup milk or almond milk Dairy-free option
  • 1 cup shredded cheese Cheddar or Monterey Jack works well
  • 1 cup cooked and crumbled breakfast sausage or turkey sausage
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 count green onions, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the cooked sausage, diced tomatoes, and half of the cheese.
  4. In a separate pan, lightly sauté the green onions for about 2 minutes until tender.
Assembly
  1. Take a tortilla and place a generous scoop of the egg mixture in the center.
  2. Roll it up tightly and place it seam-side down in a greased baking dish.
  3. Repeat this process for each tortilla.
  4. Once all tortillas are in the dish, pour any remaining egg mixture over the top.
  5. Sprinkle the remaining cheese on top.
Cooking
  1. Bake for 25-30 minutes or until the cheese is bubbly and golden brown.

Notes

Serve warm, garnished with fresh cilantro and a dollop of sour cream or guacamole. Options for variations include swapping sausage for sautéed spinach or mushrooms, adding diced bell peppers or corn, and using different types of cheese.