Description

This delicious Breakfast Enchiladas recipe combines fluffy scrambled eggs, savory breakfast sausage or bacon, sautéed vegetables, and melted cheese wrapped in warm flour tortillas and baked in a flavorful enchilada sauce. Perfect for a hearty and satisfying morning meal, these enchiladas are easy to prepare, make-ahead friendly, and garnished with fresh cilantro and green onions for a burst of color and freshness.

Ingredients

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For the Filling

8 large flour tortillas
8 large eggs
1/4 cup milk
1 tablespoon olive oil
1/2 pound breakfast sausage or bacon, cooked and crumbled
1 cup diced bell peppers
1/2 cup diced onion
1 (4 oz) can diced green chiles
2 cups shredded cheddar or Mexican blend cheese, divided
Salt and black pepper to taste

For the Sauce and Garnish

2 cups enchilada sauce (red or green)
Fresh cilantro, chopped, for garnish
Sliced green onions, for garnish

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 350°F. In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and onion, sautéing for 3–4 minutes until softened.
Add Sausage and Chiles: Stir in the diced green chiles and the cooked, crumbled breakfast sausage or bacon. Mix well and then remove the skillet from the heat.
Scramble the Eggs: In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture into a nonstick skillet over medium-low heat. Cook gently, stirring occasionally, until the eggs are just set but still soft and creamy.
Combine Filling Ingredients: Mix the softly scrambled eggs with the sausage-vegetable mixture. Stir in 1 cup of the shredded cheese to the combined filling.
Assemble Enchiladas: Place a generous scoop of the filling onto each flour tortilla. Roll each tightly and place seam-side down in a greased 9×13-inch baking dish, arranging all the rolled tortillas closely together.
Add Sauce and Cheese: Pour the enchilada sauce evenly over all the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro and sliced green onions before serving warm.

Notes

Make ahead by assembling the enchiladas the night before and refrigerating until ready to bake, making breakfast preparation quicker.
For added texture and nutrition, consider mixing black beans or hash browns into the filling.
Use either red or green enchilada sauce depending on your flavor preference.
Substitute the sausage with turkey sausage or opt for bacon to customize the protein.
For a lower-fat option, use reduced-fat cheese and egg whites or egg substitutes.