Description
Savory breakfast enchiladas filled with scrambled eggs, sausage, cheese, and enchilada sauce. Perfect for brunch or a hearty breakfast!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 cup cooked and crumbled breakfast sausage (or chorizo)
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 (10 ounce) can enchilada sauce
- 8 (6-inch) flour tortillas
- Optional toppings: sour cream, salsa, avocado, chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened (5-7 minutes). Add sausage; cook until heated through (2-3 minutes).
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are set but still slightly moist. Remove from heat and stir in 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese.
- Preheat oven to 350°F (175°C). Spread a thin layer of enchilada sauce in a 9×13 inch baking dish.
- Warm the flour tortillas.
- Spoon about 1/2 cup of the egg mixture into the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and enchiladas are heated through.
- Let cool for a few minutes before serving. Serve hot with your favorite toppings.
Notes
- Spice it up: Add cayenne pepper or hot sauce to the egg mixture.
- Add vegetables: Mushrooms, spinach, or diced tomatoes can be added to the egg mixture.
- Use different cheese: Pepper jack, Colby jack, or a Mexican cheese blend can be used.
- Make it vegetarian: Omit the sausage and add more vegetables.
- Make it ahead: Assemble the enchiladas ahead of time and store them in the refrigerator until ready to bake. Add a few extra minutes to the baking time.
- Use corn tortillas: If you prefer corn tortillas, you can use them instead of flour tortillas. Just be sure to warm them well before rolling, as they tend to be more brittle.
- Add beans: Mix in some black beans or pinto beans with the egg mixture for added protein and fiber.
- Make individual enchiladas: Use smaller tortillas and bake the enchiladas in individual ramekins for a fun and easy presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes