Breakfast Enchiladas
The ultimate comfort food that satisfies cravings any time of day! These Breakfast Enchiladas are loaded with savory sausage, fluffy eggs, and melted cheese, all wrapped in warm tortillas. Perfect for a weekend brunch or an easy weeknight dinner, you’ll want to make these enchiladas tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Cutting Board
- Blender
- Baking Sheet
- Oven
Ingredients
- 1 pound ground sausage pork, breakfast, or turkey
- ½ cup jarred chunky salsa
- 8 large eggs beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated onion powder
- 2 cups shredded Mexican or Monterey Jack cheese divided
- 8 (8-inch) flour tortillas additional if needed
- ⅓ cup heavy cream
- 1¼ cups salsa Verde or green enchilada sauce divided
- avocado
- diced tomatoes
- sliced green onion
- cilantro
Instructions
- Preheat your oven to 375 degrees Fahrenheit. This ensures a perfectly baked enchilada, bubbling with flavor. Prepare your baking dish by spraying a 13×9 inch pan with cooking spray, allowing for easy removal once baked.
- In a large saucepan, cook the ground sausage over medium-high heat until fully cooked, which should take about 5 to 7 minutes. As it cooks, you'll notice the wonderful aroma filling your kitchen. Drain the oil from the pan afterward, making sure to keep it lean. Add the salsa to the meat, stirring well to combine. This mix should look vibrant and well-blended. Once done, remove the sausage mixture from the pan and set it aside.
- In a medium bowl, whisk together the large eggs, salt, pepper, and onion powder. The whisking process should make the mixture light and fluffy. Pour this mixture into the same pan used for the sausage, where the residual flavors linger. Cook the eggs over medium heat, stirring gently until they are scrambled. You want them to be soft and not overcooked. Once cooked, add the prepared sausage mixture, stirring to combine all the ingredients thoroughly.
- Next, prepare the enchilada sauce by whisking or blending together 1 cup of the salsa Verde or green enchilada sauce with the heavy cream. This sauce should be smooth and creamy, perfect for drizzling over your enchiladas.
- Coat the bottom of the prepared pan with ¼ cup of the salsa Verde. This first layer adds flavor and prevents sticking. Now, fill each tortilla with about ½ cup of the sausage and egg mixture. Before rolling the tortilla tightly, sprinkle a small amount of the shredded cheese over the filling for added richness.
- Place the rolled tortilla into the baking dish with the seam side down. Repeat this process until the baking dish is full. Don’t worry if you have extra filling; you can save it for future use or enjoy it on its own!
- Pour the enchilada sauce evenly over the rolled enchiladas, ensuring that they are well-coated. Top with the remaining shredded cheese for a gooey, melty finish. The sight of the cheese melting in the oven is truly something to behold!
- Bake your enchiladas for 25 minutes or until they appear golden and bubbly. You’ll know they’re ready when the cheese is melted and the edges are slightly crisp. The aroma wafting through your kitchen will have everyone eagerly waiting!
- Finally, garnish your Breakfast Enchiladas with slices of avocado, diced tomatoes, sliced green onion, and cilantro if desired. Serve them hot and watch how quickly they disappear!
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days.
If you want to make ahead, bake the enchiladas and let them cool completely. Wrap in plastic wrap, then foil, and freeze for up to one month.
For reheating a single serving, microwave on a plate for about 1 minute. For the whole dish, cover with foil and bake at 350°F for 20 to 30 minutes until heated through.