Breakfast Enchiladas
A hearty and satisfying casserole perfect for brunch. Fluffy scrambled eggs, savory sausage, and cheese are rolled into soft tortillas, smothered in a rich red enchilada sauce, and baked until bubbly. A Tex-Mex classic to feed a crowd.
For 4 servings
6 steps. 25 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish.
- 2
Step 2
- a.In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain off excess grease, leaving about 1 tablespoon in the skillet. Add the chopped onion and bell pepper and cook until softened, about 4-5 minutes.
- 3
In a medium bowl, whisk together the eggs, milk, salt, and pepper
- a.Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring gently, until the eggs are just set but still moist (about 2-3 minutes). Remove from heat and stir in 1 cup of the shredded cheese.
- 4
To make the sauce, heat the vegetable oil in a medium saucepan over medium heat
- a.Whisk in the flour and cook for 1 minute. Stir in the chili powder, cumin, and garlic powder and cook for 30 seconds more until fragrant. Gradually whisk in the chicken broth and tomato sauce until smooth. Bring to a simmer and cook for 5-7 minutes, until slightly thickened. Season with salt if needed.
- 5
Assemble the enchiladas
- a.Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas to make them pliable. Spoon about 1/2 cup of the egg and sausage filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.
- 6
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas
- a.Sprinkle with the remaining 1 cup of cheese. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let rest for 10 minutes before garnishing with fresh cilantro and serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the tortillas slightly in the microwave or a dry skillet makes them much easier to roll without tearing.
- 2Don't overcook the scrambled eggs in the skillet. They will continue to cook in the oven, so pull them when they are just set but still moist.
- 3For the best flavor, brown the sausage well to get those crispy bits. This adds a ton of savory depth to the filling.
- 4Let the casserole rest for at least 10 minutes after baking. This allows it to set up, making it easier to serve clean portions.
- 5For a creamier sauce, stir in a few tablespoons of heavy cream or sour cream at the end of cooking.
- 6Drain the sausage fat thoroughly to prevent the final dish from being greasy.
Adapt it for your goals.
Vegetarian
Replace the sausage with 1 can (15 oz) of black beans, rinsed and drained, or a plant-based chorizo. Add sautéed mushrooms and spinach for extra flavor and nutrients.
Spicier VersionSpicier Version
Add a finely chopped jalapeño or serrano pepper along with the onion and bell pepper. You can also add a pinch of cayenne pepper to the enchilada sauce.
Different ProteinDifferent Protein
Substitute the breakfast sausage with cooked, shredded chicken, chorizo, or crumbled bacon.
Sauce SwapSauce Swap
For a different flavor profile, use a green enchilada sauce (salsa verde) instead of the red sauce.
Why this is on our healthy list.
Excellent Source of Protein
With eggs and sausage as primary ingredients, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, satiety, and sustained energy throughout the morning.
Rich in B Vitamins
Eggs and pork sausage are good sources of B vitamins, particularly B12 and B6. These vitamins play a crucial role in energy metabolism, brain function, and the formation of red blood cells.
Contains Lycopene
The tomato sauce and chili powder in the enchilada sauce provide lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A typical serving of two enchiladas contains approximately 650-750 calories, depending on the specific type of sausage and cheese used.