Go Back
–+ servings
Breakfast Enchiladas

Breakfast Enchiladas

Delicious Breakfast Enchiladas filled with scrambled eggs, sausage, and topped with cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mexican
Servings 2 enchiladas
Calories 832 kcal

Equipment

  • pan
  • Casserole Dish
  • microwave
  • Mixing Bowl

Ingredients
  

Filling

  • 8 units eggs scrambled, seasoned with salt and pepper
  • 1 lb ground sausage Chorizo will also work
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 unit bell pepper diced
  • ½ cup onion diced
  • 1 unit russet potato peeled and diced
  • 1 ¼ cup green enchilada sauce
  • ¼ cup chicken or beef broth whole milk will also work
  • ¾ cup cheddar shredded
  • 8-12 units 6 inch flour tortillas

Toppings

  • salsa optional
  • sour cream optional
  • cilantro optional

Instructions
 

Cooking Instructions

  • Preheat the oven to 350°. Make the eggs! Whisk them together in a large bowl, season lightly with salt and pepper and cook them in a pan for a few minutes.
  • Wipe the pan clean. Cook the veggies and sausage in the same pan. Add the veggies to the oiled pan, sauté for about 3 minutes. Next add in the ground meat and seasonings. Peel and Chop the raw potato, microwave for 4 minutes. Add to the meat mixture and scrambled eggs.
  • Next, add the yummy meat mixture to the tortillas. Place about ⅓-½ cup of mix and roll the tortilla up. Snuggle the enchiladas in a greased casserole dish, sealed side down.
  • Pour the enchilada sauce and broth (or milk) over the top and around the sides. Next, add the cheese on top and bake until melted and golden brown, about 20 minutes. If the cheese starts to brown too quickly, cover the casserole.
  • Serve and top with your favorite toppings!

Notes

Microwaving the diced potato will speed up the cooking process. Use whatever ground meat you prefer. Cover the dish with foil for the first 35 minutes of baking to prevent drying out. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 2enchiladasCalories: 832kcalCarbohydrates: 51gProtein: 41gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 430mgSodium: 2427mgPotassium: 821mgFiber: 5gSugar: 10gVitamin A: 2228IUVitamin C: 46mgCalcium: 314mgIron: 6mg
Keyword breakfast, Breakfast Enchiladas, Easy Recipes, egg recipes, enchiladas, Mexican Food
Tried this recipe?Let us know how it was!