Name: Delicious Breakfast Enchiladas for a Hearty Morning
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 8 large eggs; ¼ teaspoon kosher salt; 1 tablespoon olive oil (if using turkey sausage, plus additional as needed); 1 pound breakfast-style sausage (I used turkey); 1 red or green bell pepper (1/4-inch diced); 1 small yellow onion (1/4-inch diced); 1 teaspoon chili powder; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 (15-ounce) can enchilada sauce (or swap Homemade Enchilada Sauce); 8 8-inch flour tortillas; 1 ½ cups shredded cheese (such as Monterey jack, cheddar Jack, or Mexican blend); Toppings of choice: sliced avocado, chopped fresh cilantro, hot sauce, etc.

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Breakfast Enchiladas have become my go-to recipe for a hearty morning meal. These easy breakfast enchiladas are filled with eggs, sausage, and cheese, then baked in enchilada sauce, creating a delicious and satisfying start to your day. Whether you’re hosting a brunch or simply want to treat yourself on a weekend morning, these enchiladas are sure to impress. Let’s dive deeper into this delightful dish!

Why You’ll Love This Breakfast Enchiladas

You’ll find that these breakfast enchiladas are not just tasty but incredibly versatile. Here are a few reasons why they stand out:

They can be made ahead of time, perfect for busy mornings.
Customize with ingredients like black beans or chicken.
Cheesy goodness that melts in your mouth.
Rich in protein with eggs and sausage, keeping you full longer.
Great for feeding a crowd at brunch.
Easy to modify for vegetarian options or spiced up for heat lovers.
Perfectly paired with salsa or avocado for a fresh twist.

With a Mexican cuisine flair, this dish is truly a breakfast game-changer!

Ingredients for Breakfast Enchiladas

Gather these items:

8 large eggs
¼ teaspoon kosher salt
1 tablespoon olive oil (if using turkey sausage, plus additional as needed)
1 pound breakfast-style sausage (I used turkey)
1 red or green bell pepper (1/4-inch diced)
1 small yellow onion (1/4-inch diced)
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 (15-ounce) can enchilada sauce (or swap Homemade Enchilada Sauce)
8 8-inch flour tortillas
1 ½ cups shredded cheese (such as Monterey jack, cheddar Jack, or Mexican blend)
Toppings of choice: sliced avocado, chopped fresh cilantro, hot sauce, etc.

How to Make Breakfast Enchiladas Step-by-Step

Step 1: Preheat the oven to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
Step 2: In a medium bowl, beat the eggs together with the salt. Set aside.
Step 3: In a large skillet, heat the oil over medium-high. Once it is hot, add the sausage. Cook, breaking it into small pieces, until the sausage is browned and cooked through. With a slotted spoon, remove to a paper-towel lined plate.
Step 4: Reduce the skillet heat to medium. If the skillet is dry, drizzle in additional oil as needed. Add the bell pepper, onion, chili powder, oregano, and cumin. Cook until the onion is softened, about 5 minutes. Reduce the heat to medium-low.
Step 5: Return the sausage to the skillet, then pour in the eggs. Cook and stir for 1 to 2 minutes, until the eggs are nearly set but still appear wet. Set aside.
Step 6: Spread a thin layer of enchilada sauce along the bottom of the dish (about 1/4 cup).
Step 7: Fill each of the tortillas with 1/8 of the filling and roll. Place each side by side in the baking dish, seam-side down.
Step 8: Pour the remaining enchilada sauce over the top, then sprinkle the enchiladas with the cheese.
Step 9: Bake the breakfast enchiladas until the sauce is hot and bubbly and the cheese has melted, about 15 minutes. Add your toppings of choice and serve hot.

Pro Tips for the Perfect Breakfast Enchiladas

Keep these in mind:

Use fresh ingredients for the best flavor.
Consider adding black beans for extra fiber and protein.
For a spicier kick, add jalapeños or hot sauce to the filling.
These enchiladas freeze well; just make sure to wrap them tightly.
This recipe is great for meal prep; just reheat in the oven or microwave.

Delicious Breakfast Enchiladas for a Hearty Morning - Breakfast Enchiladas - main visual representation

Best Ways to Serve Breakfast Enchiladas

Consider these delicious serving suggestions:

Top with fresh avocado slices or a dollop of sour cream.
Serve alongside breakfast tacos for a fun brunch spread.
Add a side of morning enchiladas with spicy salsa for that extra zing.

How to Store and Reheat Breakfast Enchiladas

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F for about 15 minutes or until heated through. This makes for a quick and easy meal prep option when you need something nutritious and delicious!

Frequently Asked Questions About Breakfast Enchiladas

What’s the secret to perfect Breakfast Enchiladas?

The secret lies in the balance of flavors. You want your egg enchiladas to be moist but not soggy, so cook the eggs just until set and avoid overfilling the tortillas.

Can I make Breakfast Enchiladas ahead of time?

Yes! You can prepare them the night before and refrigerate. Just pop them in the oven in the morning for a quick breakfast.

How do I avoid common mistakes with Breakfast Enchiladas?

Be mindful of the tortilla’s moisture – don’t soak them in sauce before rolling. Also, ensure the filling isn’t too hot, making it easier to roll without tearing.

Variations of Breakfast Enchiladas You Can Try

Feel free to get creative with these variations:

Make-ahead breakfast enchiladas with spinach and feta for a vegetarian option.
Try breakfast enchiladas with chicken for added protein.
For a healthy twist, use whole wheat tortillas and lean turkey sausage.
Experiment with breakfast enchiladas with black beans for a heartier filling.

With these variations, you’ll never get bored!

For more delicious recipes, check out Cheesy Chicken Enchiladas or Creamy Chicken Enchilada Soup. If you’re interested in meal prep ideas, visit Thanksgiving Salad Ideas for inspiration!