Breakfast Enchiladas are the last word make-ahead morning recipe, stuffed with fluffy eggs, savory sausage, veggies, and melty cheese, wrapped up in tortillas and baked in enchilada sauce. Whereas these are excellent for a brunch get-together, they’re equally fab for meal prep breakfasts!
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These breakfast enchiladas give your morning somewhat Tex-Mex aptitude!
Breakfast enchiladas are right here to finish the Tex-Mex breakfast trifecta, becoming a member of Breakfast Tacos and Breakfast Burritos to convey BIG FLAVOR to the same old eggs and sausage equation.
These breakfast enchiladas have rapidly grew to become a favourite in my home as a result of they test all of the bins: protein-packed eggs, flavorful sausage, loads of cheese, and it’s all baked in enchilada sauce.
- A Filling Approach to Begin the Day. These breakfast enchiladas are a hearty, satisfying breakfast that retains you full all the way in which till lunch.
- Customizable. Change issues up together with your favourite fillings and toppings.
- Nice for Making Forward. Which implies they’re excellent for meal prep or make-ahead brunches once you need every part able to go so you may simply pop it within the oven.
Components and Substitutions
You’ll discover the total listing of substances within the recipe card under, however listed below are some notes to bear in mind.
- Eggs. The eggs are scrambled for the breakfast enchilada filling. (Generally I fill them with my Cottage Cheese Eggs to work much more protein into them!)
- Sausage. I take advantage of turkey breakfast sausage, however pork or hen sausage is okay too.
- Greens. Yellow onion and inexperienced or purple bell pepper. Purple pepper is sweeter than inexperienced.
- Seasonings. Chili powder, dried oregano, and floor cumin give the filling basic enchilada-style taste.
- Enchilada Sauce. I like to make use of my Purple Enchilada Saucehowever store-bought is okay, too!
- Flour Tortillas. You should utilize corn tortillas for a extra conventional enchilada, however I like flour as a result of they’re pliable while not having to be heated.
- Shredded Cheese. Monterey Jack, cheddar, or a Mexican mix all work properly.
- Toppings. Avocado, cilantro, and sizzling sauce, or the rest you want in your enchiladas!
Recipe Variations
- Make Them Vegetarian. Swap the sausage for black beans or Oven Roasted Candy Potatoes.
- Add Chorizo. As a substitute of the breakfast sausage, use cooked chorizo for a spicier taste.
What to Serve with Breakfast Enchiladas
These straightforward breakfast enchiladas are stuffed with eggs, sausage and cheese, then baked in enchilada sauce for a hearty morning meal!
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- 8 giant eggs
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil if utilizing turkey sausage, plus extra as wanted
- 1 pound breakfast-style sausage I used turkey
- 1 purple or inexperienced bell pepper 1/4-inch diced
- 1 small yellow onion 1/4-inch diced
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon floor cumin
- 1 (15-ounce) can enchilada sauce or swap Do-it-yourself Enchilada Sauce
- 8 8-inch flour tortillas*
- 1 ½ cups shredded cheese comparable to Monetery jack, cheddar Jack, or Mexican mix
- Toppings of alternative: sliced avocado, chopped contemporary cilantro, sizzling sauce, and so forth.
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Preheat the oven to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
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In a medium bowl, beat the eggs along with the salt. Put aside.
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In a big skillet, warmth the oil over medium-high (if utilizing pork sausage, you may omit the oil). As soon as it’s sizzling, add the sausage. Cook dinner, breaking it into small items, till the sausage is browned and cooked by. With a slotted spoon, take away to a paper-towel lined plate.
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Cut back the skillet warmth to medium. If the skillet is dry, drizzle in extra oil as wanted. Add the bell pepper, onion, chili powder, oregano, and cumin. Cook dinner till the onion is softened, about 5 minutes. Cut back the warmth to medium-low.
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Return the sausage to the skillet, then pour within the eggs. Cook dinner and stir for 1 to 2 minutes, till the eggs are almost set however nonetheless seem moist. Put aside.
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Unfold a skinny layer of enchilada sauce alongside the underside of the dish (about 1/4 cup).
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Fill every of the tortillas with 1/8 of the filling and roll. Place all sides by aspect within the baking dish, seam-side down.
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Pour the remaining enchilada sauce excessive, then sprinkle the enchiladas with the cheese.
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Bake the breakfast enchiladas till the sauce is sizzling and bubbly and the cheese has melted, about quarter-hour. Add your toppings of alternative and serve sizzling.
- *You can also swap corn tortillas. If you happen to use corn, calmly pan fry every tortilla on each side in a small quantity of oil previous to filling and rolling to make sure the tortillas style cooked and don’t crumble.
- TO STORE: Retailer leftovers in an hermetic container for as much as 4 days.
- TO REHEAT: Heat particular person parts within the microwave till heated by. For bigger parts, reheat in a 350°F oven, coated, till sizzling.
- TO FREEZE: Freeze the entire casserole or particular person parts in an hermetic container(s). Retailer for as much as 2 months and thaw in a single day within the fridge earlier than reheating.
Serving: 1(of 8)Energy: 440kcalCarbohydrates: 22gProtein: 24gFats: 28gSaturated Fats: 10gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.1gLdl cholesterol: 240mgSodium: 1354mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 1334IUVitamin C: 21mgCalcium: 326mgIron: 3mg
