These breakfast enchiladas are packed with fluffy eggs, cheese, and savory sausage all wrapped in soft tortillas. Topped with yummy salsa, they make mornings better!
Making these enchiladas is a fun way to kick off the day! I love adding a bit of avocado on top for extra creaminess. Who doesn’t love a tasty breakfast? 🌞
Key Ingredients & Substitutions
Flour Tortillas: These are typically used for breakfast enchiladas for a soft texture. If you prefer a healthier option, try whole wheat or corn tortillas.
Eggs: Fresh large eggs are the star of this dish. If you’re looking for a vegetarian option, consider using scrambled tofu or a commercial egg replacer.
Breakfast Sausage: This adds flavor and heartiness. If you’re avoiding meat, try using diced mushrooms or bell peppers for a veggie boost.
Cheddar Cheese: I love using sharp cheddar for its robust flavor, but Monterey Jack or even pepper jack works well if you prefer a milder or spicier taste.
Enchilada Sauce: Store-bought is quick and easy! If you want to make your own, a simple mix of tomatoes, chili powder, and spices can be delicious.
How Do You Make Fluffy Scrambled Eggs?
Scrambled eggs are the heart of these enchiladas, so getting them right is essential! Here’s how to ensure they turn out light and fluffy:
- Whisk the eggs with milk, salt, and pepper until fully blended. This adds air, making them fluffier.
- Cook them on medium heat, stirring gently and continuously. This prevents sticking and helps achieve a soft texture.
- Remove them from heat when they’re still slightly undercooked; they’ll continue cooking in the residual heat.
By following these simple steps, you’ll have perfectly scrambled eggs for your enchiladas every time!
How to Make Breakfast Enchiladas
Ingredients You’ll Need
- 8 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil or butter
- 1 cup cooked breakfast sausage, crumbled (optional)
- 2 cups shredded cheddar cheese, divided
- 1 cup enchilada sauce (red)
- 1 medium tomato, diced
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Sour cream (optional, for serving)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 20 minutes for baking, totaling around 35 minutes to have those delicious breakfast enchiladas ready to enjoy! Perfect for a quick and satisfying morning meal.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Scramble the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Heat the vegetable oil or butter in a large skillet over medium heat. Pour in your egg mixture and gently cook, stirring occasionally, until the eggs are softly scrambled but still a bit moist. Once done, remove the skillet from the heat.
3. Add Sausage and Cheese
If you’re using breakfast sausage, stir it into the scrambled eggs, along with 1 cup of shredded cheddar cheese. Give it a good mix to combine everything nicely.
4. Prepare the Tortillas
To make the tortillas easier to roll, warm them slightly in the microwave or on a skillet for just a few seconds.
5. Fill and Roll the Tortillas
Take a spoonful of the egg mixture and place it in the center of each tortilla. Roll them up tightly and place them seam side down in your prepared baking dish.
6. Add Sauce and Cheese
Pour a small amount of enchilada sauce at the bottom of the baking dish and spread it out. Then, pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining 1 cup of cheddar cheese.
7. Bake the Enchiladas
Now, it’s time to bake! Place the dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve
Once baked, remove the pan from the oven and let it cool slightly. Top your enchiladas with diced tomatoes, avocado chunks, chopped cilantro, and if you like, a dollop of sour cream. Serve warm with a cup of coffee or your favorite morning drink.
Enjoy your vibrant and satisfying breakfast enchiladas!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas are a great gluten-free option. Just be sure to warm them slightly beforehand to make them more pliable and easier to roll.
How Can I Make These Enchiladas Vegetarian?
To create a vegetarian version, simply omit the sausage and add extra veggies, like sautéed bell peppers, spinach, or mushrooms, for added flavor and texture.
Can I Prep These Enchiladas the Night Before?
Yes! You can assemble the enchiladas the night before, cover them tightly, and refrigerate. When you’re ready to bake, add a few extra minutes to the baking time since they’ll be cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or cover and bake in the oven until heated through.
