Ingredients
Method
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.