Description
Delicious and easy Breakfast Enchiladas featuring scrambled eggs, sautéed vegetables, and savory sausage wrapped in tortillas, all baked with rich enchilada sauce and melted cheese for a hearty morning meal perfect for four servings.
Ingredients
Scale
Tortillas
- 8 small flour or corn tortillas
Egg Mixture
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Fillings
- 1 cup shredded cheddar cheese (or preferred cheese), divided
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
Sauce & Garnish
- 1 cup enchilada sauce
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare it for the enchiladas.
- Mix eggs and spices: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined for a flavorful egg base.
- Scramble eggs: Pour the egg mixture into a non-stick skillet over medium heat and scramble gently until they are just set but still moist. Remove from heat to avoid overcooking.
- Combine fillings: In a bowl, combine the scrambled eggs with diced bell peppers, onions, cooked sausage (if using), and half of the shredded cheese to create the filling mixture.
- Prepare tortillas and roll: Warm the tortillas until pliable, then spoon the egg mixture evenly onto each tortilla. Roll each one tightly and place them seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top, ensuring every bite is cheesy and saucy.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden for a perfect finish.
- Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro before serving to add brightness and freshness.
Notes
- You can substitute breakfast sausage with plant-based sausage for a vegetarian option.
- Use corn tortillas for gluten-free needs, but verify they are labeled gluten-free if necessary.
- Feel free to add other vegetables like diced tomatoes or jalapeños for extra flavor and heat.
- For a dairy-free version, use plant-based cheese and milk alternatives.
- To save time, you can prepare the filling a day ahead and assemble before baking.
