Description
These Breakfast Enchiladas are a delicious and satisfying morning dish featuring scrambled eggs, cheese, vegetables, and optional sausage, all wrapped in warm tortillas and baked with rich enchilada sauce. Perfect for a hearty breakfast or brunch, they combine classic Mexican flavors with a comforting baked texture.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Fillings
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1 cup shredded cheddar cheese (or preferred cheese), divided
Base
- 8 small flour or corn tortillas
- 1 cup enchilada sauce
Garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined to form a flavorful base for the scramble.
- Scramble the Eggs: Heat a non-stick skillet over medium heat, then add the egg mixture. Cook, stirring frequently, until the eggs are just set but still moist. Remove from heat to prevent overcooking.
- Mix Fillings: In a large bowl, combine the scrambled eggs with diced bell peppers, onions, cooked sausage (if using), and half of the shredded cheese. This mixture will form the filling for the enchiladas.
- Warm Tortillas: Gently warm the tortillas to make them pliable and easier to roll without cracking.
- Assemble the Enchiladas: Spoon an even portion of the egg mixture onto each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish to keep them sealed during baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top for a melted, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro before serving for a fresh, herbaceous touch.
Notes
- You can substitute the breakfast sausage with plant-based or omit it for a vegetarian option.
- Warm tortillas in the microwave wrapped in a damp paper towel for about 20 seconds for pliability.
- Feel free to add other vegetables like spinach or mushrooms to the filling for extra nutrition.
- Use your favorite enchilada sauce for varied flavors; red or green sauce work well.
- These enchiladas can be prepared the night before and baked fresh in the morning.
