Breakfast Enchiladas
Breakfast enchiladas are a delightful way to start your day, combining classic morning ingredients with a Tex-Mex twist. Here’s a comprehensive recipe to guide you through making this hearty dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas 1x
Ingredients
Scale
- For the Filling:
- 1 pound (450g) ground breakfast sausage or chorizo
- 1 small onion, finely chopped
- 1/2 medium green bell pepper, finely chopped
- 6 large eggs, beaten
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- Salt and pepper, to taste
- For the Enchiladas:
- 8 flour tortillas (6 inches)
- 1 can (10 ounces) red or green enchilada sauce
- Additional 1/2 cup shredded cheddar cheese
- Additional 1/2 cup shredded pepper jack cheese
- Optional Toppings:
- Sliced green onions
- Fresh cilantro, chopped
- Sour cream
- Salsa or pico de gallo
- Diced avocado
Instructions
- Prepare the Filling:
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, about 6-8 minutes.
- Add the chopped onion and green bell pepper to the skillet. Sauté until the vegetables are softened, approximately 4-5 minutes.
- In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the sausage and vegetables. Cook, stirring gently, until the eggs are just set but still moist.
- Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese and 1 cup of shredded pepper jack cheese until melted and well combined.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom.
- Place about 1/3 cup of the filling onto each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle the additional 1/2 cup of cheddar cheese and 1/2 cup of pepper jack cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once baked, let the enchiladas rest for a few minutes before serving.
- Garnish with sliced green onions, chopped cilantro, and any other desired toppings.
Notes
- Make-Ahead Option: You can assemble the enchiladas the night before, cover them tightly, and refrigerate. When ready to bake, let them sit at room temperature for about 30 minutes before baking as directed.                                                    Variations: Feel free to customize the filling by adding ingredients like diced tomatoes, spinach, or substituting the sausage with cooked bacon or ham.
- Serving Suggestions:Â These enchiladas pair well with a side of fresh fruit or a simple green salad for a complete breakfast.
Find it online: https://recipe.newsvks.com/breakfast-enchiladas/