Print

Breakfast Enchiladas

Print Recipe

Savory breakfast enchiladas filled with sausage, eggs, and cheese, perfect for elevating your morning routine.

Ingredients

Scale
  • 6 large flour tortillas (or corn tortillas for gluten-free)
  • 1 pound breakfast sausage (or turkey/chicken sausage)
  • 1 cup diced onion (or shallots)
  • 1 cup diced bell pepper
  • 6 large eggs (or scrambled tofu for vegan option)
  • 1/2 cup milk (or almond milk for dairy-free option)
  • 1 cup shredded cheese (such as pepper jack)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder (or fresh garlic)
  • 1 teaspoon chili powder
  • 1/4 cup flour (or gluten-free flour blends)
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon hot sauce (optional)
  • 1/4 cup chopped green onions
  • 1/4 cup cilantro

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the breakfast sausage over medium heat.
  3. Add the diced onions and bell peppers to the skillet and cook until they’re tender.
  4. In a bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and chili powder. Pour this mixture over the sausage and veggie blend. Stir gently until the eggs are just set.
  5. Spread a thin layer of chicken broth on the bottom of a baking dish.
  6. On each tortilla, spoon a generous portion of the egg mixture and roll tightly. Place them seam-side down in the dish.
  7. In a small bowl, mix the remaining chicken broth with flour until smooth. Pour this mixture over the rolled enchiladas.
  8. Top with shredded cheese, ensuring even coverage.
  9. Bake for 20–25 minutes, or until the cheese is bubbly and golden.
  10. Before serving, garnish with chopped green onions and cilantro for a fresh finish.

Notes

Serve with fresh fruit, salad, or avocado to enhance the meal.

Find it online: https://breakfastrecip.com/breakfast-enchiladas/