Breakfast Enchiladas

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Introduction

Breakfast is often said to be the most important meal of the day, and honestly, who can argue with that? It sets the tone for everything that comes after, and when you start with something hearty and satisfying like these breakfast enchiladas, you’re bound to have a great day. Imagine waking up to warm tortillas filled with a savory mixture of eggs, cheese, and breakfast meats, all wrapped up and smothered in a rich, flavorful sauce. That’s exactly what these breakfast enchiladas bring to the table—and let me tell you, they’re worth the little bit of extra effort it takes to make them.

I first made these enchiladas on a lazy Saturday morning when I was craving something a little more exciting than the usual eggs and toast. The idea of turning a classic Mexican dish into a breakfast treat felt like the perfect way to elevate my weekend breakfast. The whole family loved them! The combination of scrambled eggs, sausage (or bacon, if that’s your thing), and cheese rolled up in soft tortillas and topped with a smoky red sauce is the ultimate breakfast indulgence. They’re filling, flavorful, and just so comforting.

And the best part? These breakfast enchiladas are surprisingly easy to make. Even if you’re not a seasoned chef, this dish comes together with simple ingredients and a few basic steps. Plus, it’s totally customizable based on your preferences—add some veggies, swap the sausage for bacon, or make them spicier with a few extra jalapeños. Whether you’re feeding a crowd or just treating yourself, breakfast enchiladas are the way to go.

Why You’ll Love This Recipe

There are so many reasons to fall in love with these breakfast enchiladas. Here are just a few:

• Packed with flavor: The eggs, cheese, and savory breakfast meats combine perfectly with the tangy enchilada sauce to create a deliciously satisfying bite. Whether you’re a fan of spicy foods or prefer something milder, this recipe can be customized to suit your taste.
• Family-friendly: These enchiladas are a hit with both adults and kids alike. The soft tortillas, gooey cheese, and hearty filling make them an instant favorite. Plus, they’re great for feeding a crowd or meal prepping for busy mornings.
• Customizable: You can easily make these enchiladas your own. Add sautéed vegetables like onions, peppers, or spinach to the filling. Swap out the sausage for crispy bacon or even make them vegetarian by using beans or tofu. There’s no wrong way to do it!
• Make-ahead friendly: If you want to save time, you can assemble the enchiladas ahead of time and bake them when you’re ready to eat. This makes them a perfect choice for busy weekends or holiday brunches.

With all these great reasons to make breakfast enchiladas, there’s no excuse not to give them a try. Trust me, once you do, you’ll be hooked!

Preparation Time and Servings

• Total Time: 45 minutes
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Servings: Serves 4-6 people (depending on serving size)
• Nutrition Facts (per serving):
  Calories: 450
  Protein: 24g
  Carbs: 35g
  Fat: 25g

Ingredients

Here’s what you’ll need to make these breakfast enchiladas:

• 8 large flour tortillas: These are the foundation of your enchiladas, so go for soft, pliable tortillas that can hold up to the filling.
• 6 large eggs: The scrambled eggs are the main filling, giving these enchiladas a creamy texture and flavor.
• 1 lb breakfast sausage (or bacon): This adds the savory, hearty flavor to your enchiladas. You can use spicy sausage for a kick, or mild sausage for a more balanced taste.
• 1 cup shredded cheese: A combination of cheddar and Monterey Jack cheese works perfectly, giving you that gooey, melty texture.
• 1 can (10 oz) red enchilada sauce: This is the key to giving your enchiladas that signature tangy flavor.
• 1/2 cup chopped onion: Onion adds a sweet, savory bite to the filling. You can also sauté it with the sausage for extra flavor.
• 1/2 cup bell pepper (optional): For added crunch and color, add some diced bell peppers.
• Salt and pepper to taste: Season everything to your liking to make sure the flavors pop.
• Cilantro (optional): For garnish, fresh cilantro adds a burst of freshness and color.

Optional toppings:

• Sour cream: For a creamy, cooling effect.
• Jalapeños: For an extra spicy kick.
• Avocado slices: To add richness and texture.

Step-by-Step

Instructions

1. Preheat your oven to 375°F (190°C). This will ensure your enchiladas are ready to bake when you’re done assembling them.
2. Cook the breakfast sausage: In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. If you’re using bacon, chop it into small pieces and cook it in the same way until crispy. Remove any excess grease if needed.
3. Sauté the veggies (optional): If you’re adding onions and bell peppers, sauté them in the same skillet with the sausage for about 5 minutes, or until softened. This adds extra flavor and texture to the filling.
4. Scramble the eggs: In a separate bowl, whisk together the eggs with a pinch of salt and pepper. Pour them into a greased skillet and scramble over medium-low heat. Stir gently to avoid overcooking them. You want them soft and creamy since they’ll continue to cook in the oven.
5. Assemble the enchiladas: In a 9×13-inch baking dish, spread about 1/4 cup of enchilada sauce on the bottom. Next, take a tortilla and spoon some of the scrambled eggs, sausage (or bacon), sautéed onions and peppers (if using), and a small handful of shredded cheese into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all the tortillas are filled and placed in the dish.
6. Top with sauce and cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they’re all covered. Sprinkle the rest of the shredded cheese evenly over the top.
7. Bake the enchiladas: Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
8. Garnish and serve: Once the enchiladas are out of the oven, top them with fresh cilantro, a dollop of sour cream, and avocado slices, if desired. Serve immediately with your favorite sides.

How to Serve

• Classic Breakfast: Serve the enchiladas with crispy hash browns or roasted potatoes on the side for a hearty breakfast spread.
• Fresh Salad: Pair them with a refreshing side salad of mixed greens, tomatoes, and a simple vinaigrette to balance out the richness of the enchiladas.
• Fruit: Add some fresh fruit, like sliced oranges or a fruit salad, for a touch of sweetness and a fresh contrast to the savory enchiladas.

Additional Tips

1. Make sure the tortillas don’t tear: When rolling your enchiladas, warm the tortillas briefly in the microwave or on a hot skillet for about 10 seconds per side. This will make them more pliable and less likely to tear as you roll them.
2. Use mild or spicy sausage: Depending on your preference, you can opt for mild breakfast sausage or a spicier version. If you like heat, add some diced jalapeños or hot sauce to the filling for an extra kick.
3. Don’t overcook the eggs: Remember, the eggs will continue cooking in the oven, so keep them a little runny when you scramble them. This will help keep them soft and creamy when the enchiladas are baked.
4. Customize with veggies: Feel free to add other veggies to the filling, like sautéed spinach, mushrooms, or zucchini. The more veggies you add, the healthier the enchiladas will be!
5. Bake ahead of time: If you’re hosting a brunch or want to prep for the week, you can assemble the enchiladas the night before and bake them the next morning. This saves you time and ensures a fresh, warm breakfast in no time.

Recipe Variations

• Vegetarian Version: If you’re looking for a meatless option, swap the sausage for black beans, sautéed mushrooms, or crumbled tofu. You’ll still get that delicious savory filling without the meat.
• Gluten-Free: Use corn tortillas instead of flour tortillas to make these enchiladas gluten-free. Just be sure to warm the corn tortillas so they don’t crack while rolling.
• Spicy: If you love heat, add diced jalapeños or a dash of hot sauce to the filling. You can also make the enchilada sauce spicier by adding a few extra chili flakes.
• Cheese Lovers: Go all out with different cheeses! Add a combination of Monterey Jack, pepper jack, or even cream cheese for a more indulgent filling.

Serving Suggestions

• Side Dishes: Serve your breakfast enchiladas with crispy hash browns, roasted potatoes, or even a creamy avocado salad for a complete meal. You could also serve them alongside some buttery grits or a light fruit salad.
• Beverages: Pair these enchiladas with a fresh orange juice or a chilled mimosa for a special brunch treat. If you prefer coffee, a strong cup of coffee or an iced latte will complement the savory flavors of the enchiladas.
• For Kids: If you have picky eaters, consider serving the enchiladas without the sauce and cheese on the side. This way, kids can dip and enjoy the meal at their own pace.

Freezing and Storage

• Storage: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, reheat in the oven at 350°F for 10-15 minutes until warmed through.
• Freezing: These breakfast enchiladas freeze really well! After assembling them, wrap each individual enchilada tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, you can cook them from frozen—just add a few extra minutes to the cooking time.

Special Equipment

• Baking Dish: A 9×13-inch baking dish works best for this recipe, providing enough room to fit all the enchiladas in a single layer.
• Skillet: A large skillet is perfect for cooking the sausage and sautéing the vegetables.
• Microwave or Skillet: Warm tortillas in the microwave or skillet to make them easier to roll.

FAQ Section

1. Can I use store-bought enchilada sauce? Yes, store-bought enchilada sauce is perfectly fine for this recipe. If you want to add a personal touch, you can try making your own enchilada sauce from scratch.
2. Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas the night before, cover them tightly, and store them in the fridge. Just bake them the next morning for an easy, make-ahead breakfast.
3. Can I freeze these enchiladas? Yes! Assemble the enchiladas, wrap them in plastic wrap and foil, and freeze for up to 3 months. Reheat in the oven when you’re ready to eat.
4. Can I use a different type of meat? Of course! You can swap the breakfast sausage for bacon, chorizo, or even ground turkey for a lighter option.

Conclusion

These breakfast enchiladas are a game-changer for your mornings! Whether you’re making them for a weekend brunch or meal prepping for the week, they’re sure to be a crowd-pleaser. The combination of scrambled eggs, savory meats, cheese, and tangy enchilada sauce is both comforting and satisfying. Plus, they’re fully customizable—add veggies, change the meats, or kick up the spice level to suit your taste. Not only are they easy to make, but they also store and freeze well, making them a great option for busy mornings. So next time you’re in the mood for something special, skip the usual breakfast fare and treat yourself to these delicious breakfast enchiladas. You won’t regret it!