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Breakfast Enchiladas

Melt-in-Your-Mouth Breakfast Enchiladas to Start Your Day Right

Breakfast Enchiladas are a warm, comforting dish featuring fluffy eggs, savory sausage, and creamy gravy, perfect for brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Flour Tortillas Substitute with corn tortillas for a gluten-free option.
  • 1 pound Breakfast Sausage Use turkey sausage or vegetarian sausage for lighter versions.
  • 1 cup Diced Onion Can be replaced with shallots or leeks for a milder taste.
  • 1 cup Diced Bell Pepper Any variety works; swap for diced jalapeños for a spicy kick.
  • 6 large Eggs Use egg substitutes if necessary for vegan versions.
  • 1/2 cup Milk Consider almond milk or coconut milk as non-dairy alternatives.
  • 1 cup Shredded Cheese (Cheddar or Blend) Optional: Use pepper jack for added spice.
  • 1 teaspoon Salt Adjust to taste depending on dietary needs.
  • 1 teaspoon Black Pepper Adjust to taste depending on dietary needs.
  • 1 teaspoon Garlic Powder Customize spices to suit personal heat preferences.
  • 1 teaspoon Chili Powder Customize spices to suit personal heat preferences.
For the Sausage Gravy
  • 1/4 cup Flour Use cornstarch as a gluten-free thickener.
  • 2 cups Chicken Broth Substitute with vegetable broth for a lighter option.
  • 1 tablespoon Hot Sauce Skip for milder flavors.
For Garnish
  • 1/4 cup Chopped Green Onions Other garnish options include avocado or diced tomatoes.
  • 1/4 cup Cilantro Other garnish options include avocado or diced tomatoes.

Equipment

  • Oven
  • Skillet
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large skillet over medium heat, cook the breakfast sausage until browned, about 5–7 minutes.
  3. Add diced onion and bell pepper, sauté until the vegetables soften, about 5 minutes.
  4. Whisk together eggs, milk, salt, black pepper, garlic powder, and chili powder until smooth, then pour into the skillet.
  5. Gently stir and scramble the eggs over medium heat until just set, about 3–4 minutes.
  6. Sprinkle flour over the drippings and gradually add chicken broth, mixing continuously until thickened, 3–5 minutes.
  7. Assemble the enchiladas by spooning the egg mixture into tortillas, sprinkle with cheese, and roll tightly.
  8. Place the rolled enchiladas seam-side down in the prepared baking dish and pour the gravy evenly over the top.
  9. Sprinkle additional cheese on top and bake for 20-25 minutes until bubbling and lightly golden.
  10. Allow to cool slightly, garnish with chopped green onions and cilantro, and serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For the best taste, use fresh vegetables and high-quality sausage. Prepare in advance for a quick brunch option.

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