Breakfast Enchiladas
These hearty Breakfast Enchiladas are loaded with fluffy eggs, sausage, cheese, and veggies, then baked to perfection with salsa on top. They're perfect for weekend brunches or meal-prep mornings!
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Base
- 8 flour tortillas soft taco size
- 10 large eggs
- 1/4 cup milk whole or 2%
- 1 cup cooked turkey sausage or beef bacon crumbled
- 1/2 cup chopped bell peppers any color
- 1/4 cup chopped green onions
- 2 cups shredded cheddar or Monterey Jack cheese divided
- 1 1/2 cups salsa or enchilada sauce
- 1/2 cup sour cream optional for serving
- chopped cilantro or avocado for topping (optional)
Instructions
- In a large bowl, whisk together the eggs and milk. Scramble in a nonstick skillet until just set.
- Stir in the cooked sausage, bell peppers, green onions, and 1 cup of shredded cheese.
- Spoon the mixture evenly into the tortillas, roll them up, and place seam-side down in a greased 9x13-inch baking dish.
- Pour the salsa (or enchilada sauce) evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup of cheese.
- Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
- Let the enchiladas rest for a few minutes before serving. Top with sour cream, cilantro, or avocado if desired.
Notes
These enchiladas can be assembled the night before and baked fresh in the morning—perfect for busy brunch prep!