Breakfast Enchiladas Recipe

Breakfast enchiladas are a delicious and hearty way to start your day, combining the rich flavors of a classic Mexican dish with the satisfying ingredients typically enjoyed in a morning meal. This recipe offers a creative twist on the traditional enchilada, using scrambled eggs, cheese, and savory breakfast meats wrapped in soft tortillas, all smothered in a flavorful sauce. Perfect for a weekend brunch or a make-ahead breakfast, these enchiladas will surely become a family favorite.

Ingredients for Breakfast Enchiladas

To make these delicious breakfast enchiladas, you’ll need the following ingredients:

For the enchiladas:

• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter or oil
• 1/2 pound breakfast sausage, cooked and crumbled (or substitute with bacon or chorizo)
• 1 cup shredded cheddar cheese (or your preferred cheese)
• 1/2 cup diced bell peppers (red, green, or mixed)
• 1/2 cup diced onions
• 1/4 cup chopped green onions (optional)
• 8 small flour tortillas
• 1/4 cup fresh cilantro, chopped (optional)

For the sauce:

• 1 can (10 oz) red enchilada sauce (or homemade)
• 1/2 cup sour cream
• 1/2 cup salsa (your preferred heat level)
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika

For the topping:

• 1/2 cup shredded cheese
• 1/4 cup chopped fresh cilantro
• Sliced avocado (optional)
• Sliced jalapeños (optional)
• Sour cream (optional)

How to Make Breakfast Enchiladas

Step 1: Prepare the filling

1. Cook the breakfast sausage: In a medium skillet over medium heat, cook the sausage until browned and fully cooked. Break it into small crumbles as it cooks. Remove from the skillet and set aside. If using bacon, cook until crispy, then crumble. If using chorizo, cook it thoroughly.
2. Scramble the eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper. In the same skillet used for the sausage, melt the butter over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are just set but still slightly soft. Remove from heat.
3. Sauté the vegetables: In a separate skillet, sauté the diced bell peppers and onions until they are soft and slightly caramelized. If desired, add the green onions during the last minute of cooking.
4. Combine the filling: In a large mixing bowl, combine the scrambled eggs, cooked sausage, sautéed vegetables, and 1 cup of shredded cheese. Mix everything together until well combined.

Step 2: Assemble the enchiladas

1. Preheat your oven: Set your oven to 350°F (175°C) to preheat while you assemble the enchiladas.
2. Warm the tortillas: To make them easier to roll, warm the tortillas in the microwave for about 20-30 seconds, or until they are soft and pliable.
3. Fill the tortillas: Spoon a generous amount of the egg and sausage mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish.

Step 3: Prepare the sauce

1. Make the sauce: In a medium bowl, whisk together the enchilada sauce, sour cream, salsa, cumin, and smoked paprika until smooth and well combined.
2. Pour the sauce over the enchiladas: Pour the sauce evenly over the rolled tortillas in the baking dish. Use a spatula to spread the sauce so that all the enchiladas are covered.

Step 4: Bake the enchiladas

1. Add cheese topping: Sprinkle the remaining 1/2 cup of shredded cheese over the top of the sauced enchiladas.
2. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

Step 5: Serve

1. Garnish and serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, sliced avocado, jalapeños, and a dollop of sour cream, if desired. Serve warm.

About the Main Ingredients

Eggs: The eggs in this recipe provide a rich and creamy texture, making the enchiladas hearty and filling. Eggs are a versatile ingredient, packed with protein and essential nutrients like choline and vitamin D, making them a great start to your day.

Breakfast Sausage: Using breakfast sausage adds a savory and flavorful punch to the enchiladas. You can substitute sausage with other breakfast meats like bacon or chorizo, depending on your taste preferences. Sausage contributes protein and fat, making the dish more satisfying.

Cheese: Cheese is a key ingredient in enchiladas, adding creaminess and richness. Cheddar is used in this recipe for its sharp flavor and good melting properties, but feel free to experiment with other cheeses like Monterey Jack, mozzarella, or a Mexican blend.

Tortillas: Flour tortillas are used in this recipe because they are soft and easy to roll, but corn tortillas can be substituted if you prefer a more traditional flavor. Tortillas serve as the base for the enchiladas, holding all the ingredients together.

Enchilada Sauce: The sauce is essential to enchiladas, providing moisture and flavor. Store-bought enchilada sauce is convenient, but homemade sauce can elevate the dish with a more personalized taste. The combination of enchilada sauce with salsa and sour cream in this recipe creates a creamy and tangy topping.

Vegetables: Bell peppers and onions add a nice crunch and a hint of sweetness to the enchiladas, balancing the richness of the eggs and sausage. They also contribute valuable vitamins and fiber, making the dish more nutritious.

Breakfast enchiladas are a delightful way to enjoy the flavors of Mexican cuisine in the morning. This dish is versatile and can be customized with different meats, cheeses, and vegetables, allowing you to tailor it to your taste preferences. Whether you’re feeding a crowd for brunch or preparing a make-ahead breakfast for the week, these enchiladas are sure to impress and satisfy.