Description
These Breakfast Enchiladas are a hearty and flavorful way to start your day. Filled with scrambled eggs, sausage, potatoes, and cheese, then topped with green enchilada sauce and more cheese, they’re perfect for make-ahead breakfasts or brunch gatherings.
Ingredients
Scale
- 1 lb ground pork sausage
- 10 large eggs
- 1/4 cup heavy cream
- 4 Tbsp unsalted butter
- 2 cups potatoes O’Brien, cooked
- 2 cups shredded cheddar cheese, divided
- 7 oz can diced green chiles
- Salt and pepper, to taste
- 10 (8-inch) flour tortillas
- 28 oz can green enchilada sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet, cook sausage over medium heat until browned. Drain excess fat.
- In a bowl, whisk eggs, heavy cream, salt, and pepper. Melt butter in a skillet over medium heat, add egg mixture, and scramble until just set.
- In a large bowl, combine cooked sausage, scrambled eggs, cooked potatoes, 1 cup cheddar cheese, and diced green chiles.
- Place about 1/2 cup of the mixture onto each tortilla, roll up, and place seam-side down in the prepared baking dish.
- Pour green enchilada sauce over the enchiladas and sprinkle with remaining 1 cup cheddar cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with desired toppings.
Notes
Customize these enchiladas by adding vegetables like bell peppers or spinach. For a spicier kick, use hot sausage or add jalapeños. Serve with sour cream, salsa, or avocado slices on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: breakfast enchiladas, make-ahead breakfast, sausage, eggs, green enchilada sauce
