Description
These Breakfast Enchiladas are a delicious and satisfying morning meal featuring scrambled eggs, sautéed vegetables, cheese, and optional sausage wrapped in warm tortillas and baked with rich enchilada sauce. Perfect for a family breakfast or brunch, they combine classic Mexican flavors with hearty ingredients for a flavorful start to your day.
Ingredients
Scale
Filling
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or preferred cheese), divided
Tortillas & Sauce
- 8 small flour or corn tortillas
- 1 cup enchilada sauce
Garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined for a flavorful base.
- Scramble Eggs: Heat a non-stick skillet over medium heat and scramble the egg mixture until just set, then remove from heat to avoid overcooking.
- Combine Filling Ingredients: In a bowl, mix the scrambled eggs with diced bell peppers, onions, cooked sausage if using, and half of the shredded cheese to create the enchilada filling.
- Warm Tortillas: Heat tortillas briefly to make them pliable and easier to roll without tearing.
- Assemble Enchiladas: Spoon the egg filling evenly onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish to maintain shape.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top for a melty, flavorful crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro before serving for a fresh, vibrant finish.
Notes
- You can substitute the breakfast sausage with plant-based sausage or omit it for a vegetarian version.
- Use corn tortillas for a gluten-free option, ensuring they are fresh to avoid cracking when rolled.
- Feel free to use any cheese you prefer, such as Monterey Jack or pepper jack for added spice.
- The enchilada sauce can be store-bought or homemade to control flavor and heat level.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick breakfast the next day.
