Why Make This Recipe
Breakfast Enchiladas are a delicious way to start your day. They combine all your breakfast favorites like sausage, eggs, and cheese, wrapped in soft flour tortillas. This dish is not only tasty but also filling, making it perfect for busy mornings or cozy weekends. Plus, it’s easy to make and can feed a crowd!
How to Make Breakfast Enchiladas
Ingredients:
- Flour tortillas
- Sausage
- Potatoes
- Cheese
- Eggs
- Cream
- Salt
- Pepper
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the sausage and potatoes until they are browned and fully cooked.
- In a bowl, whisk together the eggs, cream, salt, and pepper.
- Lay out the flour tortillas and fill each one with the sausage, potatoes, and cheese.
- Roll them up and place them seam side down in a baking dish.
- Pour the egg mixture over the filled tortillas.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Let the enchiladas cool slightly before serving.
How to Serve Breakfast Enchiladas
Serve these enchiladas warm, straight from the oven. You can top them with salsa, avocado, or sour cream for extra flavor. A fresh side salad or sliced fruit makes a great addition to the meal, too.
How to Store Breakfast Enchiladas
If you have leftovers, store them in an airtight container in the fridge. They will last for about 2-3 days. To reheat, you can use the oven or microwave until they are warm throughout.
Tips to Make Breakfast Enchiladas
- If you want extra flavor, consider adding spices like cumin or chili powder to the sausage mixture.
- You can use different cheeses, like cheddar or pepper jack, for a unique taste.
- Make it vegetarian by replacing sausage with sautéed vegetables or mushrooms.
Variation
For a twist, you can add black beans or corn to the filling. You can also try using whole wheat tortillas for a healthier option.
FAQs
1. Can I make Breakfast Enchiladas ahead of time?
Yes! You can prepare them the night before and bake them in the morning. Just cover the dish with foil in the fridge.
2. Can I freeze them?
Yes, you can freeze these enchiladas. Make sure they are completely cool before wrapping them tightly and placing them in the freezer.
3. What can I use instead of sausage?
You can use turkey sausage, chicken sausage, or skip the meat altogether and use vegetables for a delicious vegetarian option.
Breakfast Enchiladas
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Enchiladas
- 6 small flour tortillas
- 1 cup cooked breakfast sausage, crumbled
- 8 large eggs, scrambled
- 1.5 cups shredded cheddar cheese
- 1 10.75 oz can cream of chicken soup
- 0.5 cup milk
- 4 oz green chiles, diced
Garnish
- sour cream
- diced avocado
- chopped fresh cilantro
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a bowl, combine the scrambled eggs, cooked sausage, and 1 cup of the shredded cheddar cheese.
Assembly
- Warm tortillas slightly to make them pliable, then spoon approximately 1/4 cup of the egg and sausage mixture into the center of each tortilla.
- Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Sauce and Baking
- In a separate bowl, whisk together the cream of chicken soup, milk, and diced green chiles.
- Pour the sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well-covered.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the sauce.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serving
- Remove from oven and let stand for a few minutes before serving. Garnish with sour cream, diced avocado, and fresh cilantro, if desired.