Description
Wake up to the comforting flavors of Easy Breakfast Enchiladas! This hearty and flavorful dish combines fluffy scrambled eggs, savory sausage, fresh veggies, and creamy cheese, all wrapped in soft tortillas and smothered in enchilada sauce. Perfect for a cozy family breakfast or brunch gathering.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- ½ medium yellow onion, diced
- 1 pound breakfast sausage
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 6 large eggs, beaten
For the Enchiladas:
- 1½ cups enchilada sauce (use your favorite variety)
- 8 8-inch flour tortillas
- 1 cup shredded Monterey Jack cheese
Optional Garnishes:
- Crumbled Cotija cheese or queso fresco
- Chopped fresh cilantro
- Diced red onions
Instructions
- Prepare the Filling:
- Heat a large nonstick skillet over medium-high heat. Add olive oil, bell pepper, and onion. Sauté for 5 minutes until softened and the onions become translucent.
- Add the breakfast sausage, chili powder, and ground cumin. Cook for 6–8 minutes, breaking the sausage into crumbles until fully cooked. Drain excess fat.
- Pour in the beaten eggs and cook for 1–2 minutes until just set and lightly scrambled. Remove from heat.
- Assemble the Enchiladas:
- Preheat your oven to 375°F. Spread ¼ cup of enchilada sauce over the bottom of a 13×9-inch baking dish.
- Fill each tortilla with 2–3 tablespoons of the sausage and egg mixture. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Bake the Enchiladas:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully coated. Sprinkle the shredded Monterey Jack cheese on top.
- Bake for 15 minutes, uncovered, until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with crumbled Cotija cheese, chopped cilantro, and diced red onions if desired.
- Serve immediately and enjoy!
Notes
- Customization Tips: Feel free to add more veggies like spinach, zucchini, or mushrooms.
- Make-Ahead Option: Assemble the enchiladas the night before, refrigerate, and bake fresh in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating Tip: Warm in the oven at 350°F for best results, or use the microwave for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired