Breakfast Enchiladas

My family is always on the lookout for exciting breakfast options, especially on weekends when we have a little more time to indulge. Pancakes and waffles are classics, but sometimes we crave something with a bit more zest and substance. That’s when I stumbled upon the idea of Breakfast Enchiladas, and let me tell you, it was a game-changer! The vibrant flavors of savory sausage, fluffy scrambled eggs, and melted cheese, all wrapped in warm tortillas and smothered in a tangy enchilada sauce – it’s a breakfast that truly wakes up your taste buds. From the first bite, my family was hooked. The kids loved the cheesy, comforting filling, and my husband appreciated the hearty protein punch to start his day. Even better, these enchiladas are surprisingly easy to assemble and can even be prepped ahead of time, making them perfect for busy mornings or brunch gatherings. If you’re searching for a breakfast dish that’s both impressive and incredibly satisfying, look no further. These Breakfast Enchiladas are guaranteed to become a new family favorite, just like they did in my home!

Ingredients

• Flour or Corn Tortillas: (12-15) The wraps that hold all the delicious filling together. Choose your favorite – flour tortillas are softer, while corn tortillas offer a more authentic, slightly chewy texture.
• Breakfast Sausage: (1 pound) Crumbled and cooked, this provides a savory and meaty base for the filling. You can use mild, spicy, or even maple-flavored sausage depending on your preference.
• Eggs: (8 large) Scrambled until fluffy, they add protein and a light, airy texture to the enchilada filling.
• Shredded Cheese: (2 cups) A blend of cheddar, Monterey Jack, or pepper jack for a cheesy, melty interior and topping. Use your favorite cheese or a combination for a richer flavor.
• Enchilada Sauce: (2 cups) Red or green, this tangy sauce is the defining flavor of enchiladas. Choose your preferred spice level, from mild to hot, to customize the dish.
• Onion: (1 medium) Diced and sautéed, it adds a subtle sweetness and aromatic depth to the filling. Yellow or white onions work best.
• Bell Pepper: (1 medium) Diced (any color), for a touch of sweetness, color, and crunch in the filling. Red, green, or yellow bell peppers are all great choices.
• Olive Oil or Cooking Spray: For sautéing vegetables and greasing the baking dish to prevent sticking.
• Optional Toppings: Sour cream, salsa, chopped cilantro, sliced avocado, green onions, for serving and adding extra flavor and freshness.
• Spices: (Optional) Salt, black pepper, garlic powder, cumin, chili powder, to enhance the flavor of the eggs and sausage.

Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This prevents the enchiladas from sticking and makes for easier cleanup.
2. Cook the Sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage until it’s browned and fully cooked. Drain off any excess grease. Properly cooking the sausage is crucial for food safety and flavor development.
3. Sauté Vegetables (Optional but Recommended): Add the diced onion and bell pepper to the skillet with the cooked sausage. Sauté for about 5-7 minutes, or until the onions are softened and translucent and the bell peppers are slightly tender. Sautéing vegetables brings out their natural sweetness and softens their texture, enhancing the overall flavor of the enchiladas.
4. Scramble the Eggs: In a separate bowl, whisk the eggs with a splash of milk or water (optional), salt, pepper, and any other desired spices like garlic powder or cumin. Pour the eggs into a clean skillet or use the same skillet after removing the sausage and vegetables (no need to clean if there’s not excessive grease). Cook over medium-low heat, stirring occasionally, until the eggs are set but still slightly moist. Avoid overcooking, as dry eggs can make the enchiladas less appealing.
5. Combine Filling Ingredients: In a large bowl, combine the cooked sausage, sautéed vegetables (if using), and scrambled eggs. Gently stir to mix everything together evenly. This creates the flavorful and hearty filling for your breakfast enchiladas.
6. Assemble the Enchiladas: Pour about ½ cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This prevents the tortillas from sticking and adds moisture and flavor to the bottom of the enchiladas. Take a tortilla and spoon a generous amount of the egg and sausage filling down the center. Sprinkle some shredded cheese over the filling. Roll up the tortilla tightly and place it seam-down in the baking dish. Repeat with the remaining tortillas, filling, and cheese, arranging them snugly in the dish.
7. Pour Enchilada Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the assembled enchiladas in the baking dish, ensuring they are well coated. Sprinkle the remaining shredded cheese generously over the top of the enchiladas. The sauce keeps the enchiladas moist during baking and the cheese topping creates a golden, bubbly crust.
8. Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through. Baking time may vary slightly depending on your oven. You want the enchiladas to be hot and the cheese perfectly melted and gooey.
9. Rest Before Serving (Optional but Recommended): Let the enchiladas rest for a few minutes after removing them from the oven. This allows them to set slightly, making them easier to serve and preventing the filling from spilling out too much.
10. Serve and Garnish: Serve the Breakfast Enchiladas hot, garnished with your favorite toppings such as sour cream, salsa, chopped cilantro, sliced avocado, or green onions. Serve immediately and enjoy this delicious and satisfying breakfast dish!

Nutrition Facts (Per Serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes)

• Serving Size: 2 Enchiladas
• Calories: Approximately 450-550 kcal
• Protein: 25-30g
• Fat: 25-35g
• Saturated Fat: 10-15g
• Cholesterol: 200-250mg
• Sodium: 600-800mg

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables, cooking sausage, and scrambling eggs)
• Cook Time: 20-25 minutes (baking time in the oven)
• Total Time: 40-50 minutes (from start to finish, ready to serve)
• Description: This recipe is relatively quick to prepare, especially if you are efficient with chopping vegetables and cooking the sausage and eggs simultaneously. The baking time allows for the flavors to meld together and the cheese to melt beautifully.

How to Serve Breakfast Enchiladas

Here are some delicious and versatile ways to serve your Breakfast Enchiladas:

• Classic Plating: Serve 2-3 enchiladas per person on a plate. Garnish generously with a dollop of sour cream or Mexican crema, a spoonful of your favorite salsa, and a sprinkle of fresh cilantro. This is a simple and satisfying presentation.
• Brunch Buffet Style: For a brunch gathering, arrange the enchiladas in the baking dish and place it in the center of your buffet table. Set out bowls of various toppings like sour cream, salsa (red and green), guacamole, pico de gallo, chopped cilantro, sliced black olives, and pickled jalapeños. Let your guests customize their enchiladas.
• Side Dishes to Complement:
  • Fresh Fruit Salad: A light and refreshing fruit salad with berries, melon, and grapes provides a nice contrast to the richness of the enchiladas.
  • Refried Beans: A classic Mexican side dish that pairs perfectly with enchiladas. You can serve refried black beans or pinto beans.
  • Mexican Rice: Fluffy Mexican rice adds another comforting element to the meal.
  • Side Salad: A simple green salad with a light vinaigrette can add freshness and balance to the meal.
  • Guacamole and Tortilla Chips: Serve guacamole and tortilla chips as a starter or alongside the enchiladas for extra texture and flavor.
• Breakfast Burrito Style (Deconstructed): For a more casual and customizable approach, serve the enchilada filling and enchilada sauce separately with warm tortillas. Let everyone assemble their own breakfast burritos or enchiladas.
• For a Crowd: Breakfast Enchiladas are ideal for feeding a crowd. You can easily double or triple the recipe and bake it in larger baking dishes or multiple dishes. Prepare the filling ahead of time and assemble and bake just before serving for optimal freshness.
• Weekday Breakfast (Meal Prep): Prepare the enchiladas on the weekend and store them in the refrigerator. Reheat individual portions in the microwave or oven for a quick and satisfying weekday breakfast.
• Special Occasions: Elevate your breakfast enchiladas for special occasions like holidays or birthdays by using higher quality ingredients, adding gourmet toppings like crumbled cotija cheese or chorizo, and presenting them beautifully on individual plates.

Additional Tips for Perfect Breakfast Enchiladas

Here are 8 helpful tips to ensure your Breakfast Enchiladas are a resounding success:

1. Don’t Overfill the Tortillas: Resist the urge to overstuff the tortillas with filling. Too much filling can make them difficult to roll and prone to bursting during baking. A moderate amount of filling ensures they roll up neatly and bake evenly.
2. Warm the Tortillas Before Rolling: Slightly warming the tortillas (either in a dry skillet, microwave, or oven) makes them more pliable and less likely to tear when rolling. This is especially important for corn tortillas, which can be more brittle.
3. Use Quality Enchilada Sauce: The enchilada sauce is a key flavor component. Choose a good quality enchilada sauce that you enjoy. You can use canned sauce for convenience or make your own homemade enchilada sauce for a more authentic and flavorful experience. Experiment with red or green sauce to find your favorite.
4. Customize Your Filling: Feel free to customize the filling to your liking and dietary preferences. Add black beans, corn, spinach, mushrooms, diced potatoes, or different types of cheese. For a vegetarian option, omit the sausage and add more vegetables or vegetarian sausage crumbles. For a spicier version, use spicy sausage, pepper jack cheese, or add diced jalapeños to the filling.
5. Make-Ahead Magic: Breakfast Enchiladas are excellent for making ahead of time. Assemble the enchiladas completely, cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake as directed when ready to serve, adding a few extra minutes to the baking time if baking straight from the refrigerator. This is perfect for busy mornings or brunch parties.
6. Proper Cheese Distribution: Ensure you sprinkle cheese both inside the enchiladas (over the filling) and on top. The cheese inside adds flavor and helps bind the filling, while the cheese on top creates a delicious melted and browned crust.
7. Don’t Overbake: Bake the enchiladas just until the cheese is melted and bubbly and the enchiladas are heated through. Overbaking can dry out the tortillas and make the cheese tough. Keep an eye on them in the oven and remove them when they reach the desired level of doneness.
8. Experiment with Tortilla Types: While flour and corn tortillas are traditional, you can experiment with other types of tortillas, such as whole wheat tortillas for a healthier option or even spinach tortillas for added flavor and color. Each type will offer a slightly different texture and taste to your enchiladas.

Frequently Asked Questions (FAQ) about Breakfast Enchiladas

Q1: Can I make Breakfast Enchiladas vegetarian?
A1: Absolutely! To make vegetarian breakfast enchiladas, simply omit the sausage. You can add extra vegetables like sautéed mushrooms, spinach, zucchini, or potatoes to the filling. You can also use vegetarian sausage crumbles as a substitute for meat.

Q2: Can I prepare Breakfast Enchiladas the night before?
A2: Yes, Breakfast Enchiladas are a great make-ahead dish! Assemble the enchiladas completely, cover them tightly, and refrigerate overnight. In the morning, bake them as directed, adding about 5-10 extra minutes to the baking time to ensure they are heated through, especially if baking straight from the refrigerator.

Q3: Can I freeze Breakfast Enchiladas?
A3: Yes, you can freeze cooked Breakfast Enchiladas. Let them cool completely after baking. Then, wrap the baking dish tightly with plastic wrap and then foil, or portion them into individual servings and wrap them separately. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until heated through, or reheat individual portions in the microwave.

Q4: What kind of cheese is best for Breakfast Enchiladas?
A4: A blend of cheddar and Monterey Jack cheese is a classic and delicious choice for breakfast enchiladas. Pepper jack cheese adds a bit of spice. You can also use Oaxaca cheese, queso asadero, or even a Mexican cheese blend. Choose cheeses that melt well and have good flavor.

Q5: Can I use green enchilada sauce instead of red?
A5: Yes, definitely! Green enchilada sauce offers a different flavor profile, typically tangier and often milder than red sauce. Using green enchilada sauce will create delicious “Enchiladas Suizas” style breakfast enchiladas. Choose whichever sauce you prefer or try both to see which you like best!

Q6: How do I prevent my tortillas from getting soggy?
A6: To prevent soggy tortillas, avoid overfilling them and don’t over-sauce them before baking. Spreading a thin layer of enchilada sauce on the bottom of the baking dish is helpful, but avoid soaking the tortillas in sauce before rolling. Also, baking them at the correct temperature for the recommended time helps them stay slightly firm on the outside while remaining tender inside.

Q7: What are some good toppings for Breakfast Enchiladas?
A7: Popular and delicious toppings include sour cream or Mexican crema, salsa (red or green), guacamole or sliced avocado, pico de gallo, chopped cilantro, sliced green onions, black olives, and pickled jalapeños. Get creative and use your favorite Mexican-inspired toppings!

Q8: Can I make these enchiladas spicier?
A8: Yes, you can easily adjust the spice level. Use spicy breakfast sausage, pepper jack cheese, add diced jalapeños or serrano peppers to the filling, or use a hotter enchilada sauce. You can also serve them with hot sauce on the side for those who prefer extra heat.

Print