Breakfast Enchiladas
Tender corn tortillas stuffed with scrambled eggs, savory sausage, peppers, all topped with bubbling red enchilada sauce and melted cheddar cheese.
Ingredients
Filling
- 1 Tbsp vegetable oil
- 1 lb breakfast sausage crumbled
- 0.5 cup onion diced
- 0.5 cup green bell pepper diced
- 8 large eggs
- 0.25 cup milk
- 1 tsp salt
- 0.25 tsp black pepper
- 1 cup cheddar cheese shredded
Assembly
- 1 can (10 oz) red enchilada sauce
- 8 to 10 corn tortillas warmed
- 1 cup cheddar cheese shredded
Instructions
Filling
- Preheat oven to 350°F and lightly spray a 9×13" baking dish.
- Heat vegetable oil in a large skillet over medium; add crumbled sausage and cook until browned, about 6–7 minutes.1 Tbsp vegetable oil
- Stir in diced onion and green pepper; sauté until softened and fragrant, about 3–4 minutes.1 lb breakfast sausage, 0.5 cup onion
- Whisk eggs, milk, salt, and pepper in a bowl; pour into skillet and gently scramble until just set.0.5 cup green bell pepper, 8 large eggs, 0.25 cup milk, 1 tsp salt
- Stir in 1 cup shredded cheddar until melted and glossy; remove from heat.0.25 tsp black pepper
Assembly
- Pour half of the enchilada sauce into the prepared dish and spread evenly.
- Divide the egg–sausage filling among warmed tortillas, roll tightly, and place seam-side down in the dish.1 cup cheddar cheese
- Top enchiladas with remaining sauce and sprinkle with 1 cup cheese.1 can (10 oz) red enchilada sauce
- Bake for 20–25 minutes, until sauce bubbles and cheese is lightly golden.
- Let rest 5 minutes before serving.
Notes
During testing, warming each tortilla in a dry skillet for about 10 seconds made rolling easier and prevented tearing.
Use clean utensils when storing leftovers and refrigerate within two hours of cooking to maintain freshness and safety.
For make-ahead convenience, assemble enchiladas, cover tightly, and refrigerate for up to 24 hours before baking as directed.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20g
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