December 9th, 2014

Sausage and Egg Breakfast Enchiladas

My boys are big fans of breakfast burritos, so I had a hunch that these Breakfast Enchiladas would go over pretty well. They were a big hit! I especially love that they can be put together the night before and popped in the oven the next morning. I also love that this is such a versatile recipe.

You can use either ground breakfast sausage or Italian sausage these enchiladas. You can also substitute ham or bacon for the sausage, or add mushrooms, bell peppers or black beans to the filling. You could even swap out the sauce for your favorite enchilada sauce–the possibilities are endless! However you prepare these breakfast enchiladas, they’re a tasty change from the usual breakfast casserole.

Sausage and Egg Breakfast Enchiladas

Serves 8

Sausage and Egg Breakfast Enchiladas

25Prep Time

30Cook Time

55Total Time

Save Recipe

Ingredients

  • 1/2 pound ground sausage
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 10 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (4 oz.) can diced green chili peppers
  • 1 cup shredded cheddar cheese
  • 1 (10 oz.) can green enchilada sauce
  • 1/2 cup cream
  • 1/4 teaspoon chili powder
  • 8-10 (8 inch) flour tortillas
  • 1 cup Monterrey Jack or pepper jack cheese
  • Optional toppings:
  • Salsa
  • Sour cream
  • Diced avocado
  • Diced tomato
  • Chopped cilantro
  • Chopped green onion

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium skillet, cook the sausage until browned. Drain.
  3. Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
  4. In a large bowl, whisk together the eggs, milk, salt and pepper.
  5. Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
  6. Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
  7. In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
  8. Lightly grease a 9×13 inch baking pan. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom of the pan.
  9. Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used.
  10. Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
  11. Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
  12. Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is golden.
  13. Top with optional toppings of choice.
6.6.15
http://www.letsdishrecipes.com/2014/12/sausage-and-egg-breakfast-enchiladas.html

Who Dished It Up First: This is an original recipe.

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Comments

  1. These are delicious!! These are wonderful for breakfast, lunch or dinner. xo Catherine

  2. No beans??? I……I think I love you!! I HATE beans, but almost every recipe similar to this that I’ve found includes them and doesn’t tell you what to change if you don’t want to include them.

  3. I love the idea of breakfast enchiladas! Make-ahead breakfasts are the best, especially this time of year!

  4. I love dishes like this. They are perfect for times when my in-laws come into town for an extended stay. I always like to impress with a nice breakfast/brunch. 🙂

  5. This was SO good! I made for dinner on Good Friday and omitted the sausage, added some diced red pepper to the filling for a few, used the pepper jack on top and sprinkled with cilantro after baking. They were filling and satisfying. I am excited to make them again, with the meat… and for breakfast with overnight guests…. and again for an easy dinner. Mostly, I just can’t wait to make them again! So happy I found this recipe!

  6. barbie ann glick says:

    looks amazing! can i make ahead and freeze?

  7. I’ve made these for my family 2 weekends in a row and they disappear faster than I can dish them out!! I make it the night before (so I can sleep in a bit) and throw it in the oven before the kiddos wake up. It’s perfect!!

 

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