My boys are big fans of breakfast burritos, so I had a hunch that these Sausage and Egg 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
- 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
- Sour cream
- Diced avocado
- Diced tomato
- Chopped cilantro
- Chopped green onion
- Preheat oven to 350 degrees.
- In a medium skillet, cook the sausage until browned. Drain.
- Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
- Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
- In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
- 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.
- 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.
- Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
- Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
- Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is golden.
- Top with optional toppings of choice.
Who Dished It Up First: This is an original recipe.