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Breakfast Enchiladas

Breakfast Enchiladas
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Breakfast enchiladas combine fluffy scrambled eggs, melted cheese, savory sausage or bacon, and sautéed vegetables wrapped in warm tortillas, topped with a rich enchilada sauce and baked to bubbly perfection. Quick to make and customizable, they offer a hearty and flavorful start to your day, perfect for family breakfasts or weekend brunches.

Ingredients

Scale

For the Filling

  • 6 large eggs
  • 4 flour or corn tortillas (soft, pliable)
  • 1 cup shredded cheese blend (cheddar, Monterey Jack, or Mexican blend)
  • 6 ounces breakfast sausage or bacon
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • Salt and pepper, to taste

For Assembly and Topping

  • 1 cup enchilada sauce
  • 1/2 cup shredded cheese (for topping)
  • Fresh cilantro, for garnish

Instructions

  1. Prepare the filling: Cook breakfast sausage or bacon in a skillet until browned and crispy. Remove and set aside. In the same pan, sauté diced onions and bell peppers until softened. In a bowl, whisk the eggs with salt and pepper, then scramble them in the pan until just cooked but still tender. Combine the scrambled eggs, cooked meat, and sautéed veggies, mixing well.
  2. Warm the tortillas: Gently warm tortillas on a dry skillet or in the microwave for 20 seconds to make them flexible and easy to roll without cracking.
  3. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon a generous amount of the egg mixture into each warmed tortilla, sprinkle with shredded cheese, roll them up tightly, and place seam-side down in the dish.
  4. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle extra shredded cheese on top for a gooey, golden crust when baked.
  5. Bake until bubbly: Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly and the tortilla edges start to crisp slightly.

Notes

  • Use room temperature eggs for fluffier, creamier scrambled eggs.
  • Warming tortillas prevents tearing and makes them easier to roll.
  • Be generous with enchilada sauce to keep the dish moist and flavorful.
  • Use freshly shredded cheese for better melting; pre-shredded cheese contains anti-caking agents.
  • Let the enchiladas rest for 5 minutes after baking before slicing to maintain their shape.

Nutrition

Keywords: breakfast enchiladas, eggs, cheesy breakfast, savory breakfast, quick breakfast, brunch recipe, Mexican-inspired breakfast

Find it online: https://lillysplate.com/breakfast-enchiladas/