Description
A delicious and easy breakfast enchiladas recipe made with eggs, cheese, sausage, and tortillas. Perfect for meal prep and freezer-friendly
Ingredients
8 flour tortillas
6 large eggs
1/2 cup milk
1 pound sausage or bacon
2 cups shredded cheese
1 cup enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C). Grease a baking dish
Cook sausage or bacon in a skillet until fully done. Drain excess grease
In a bowl, whisk eggs, milk, salt, and pepper. Scramble eggs until just set.
Fill each tortilla with scrambled eggs, cooked sausage, and cheese. Roll tightly and place in the baking dish.
Pour enchilada sauce over the rolled tortillas and sprinkle additional cheese on top
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until golden and bubbly.
Let rest for 5 minutes before serving. Garnish with cilantro, sour cream, and avocado slices.
Notes
To keep breakfast enchiladas from getting soggy:
– Use flour tortillas instead of corn.
– Don’t overfill with wet ingredients like salsa or enchilada sauce.
– Bake at the right temperature (350°F) and let them rest for 5-10 minutes before serving.
– Add sauce just before baking rather than letting the enchiladas sit in it overnight.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: Mexican-American
