Breakfast enchiladas are a tasty way to start your day! These rolled tortillas are filled with eggs, cheese, and your favorite veggies, then topped with salsa.
They’re like a warm hug on a plate! I love making a big batch so I can enjoy them for breakfast during the week—easy to heat and so yummy!
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are great for breakfast enchiladas as they’re soft and pliable. If you’re looking for a healthier option, you can use whole wheat tortillas or corn tortillas if you’re gluten-free.
Eggs: The eggs are the star of the filling! If you’re looking for a lighter version, try using egg whites or a plant-based egg alternative. I love adding some spices to the eggs for an extra kick!
Breakfast Sausage: This ingredient is totally optional, but it adds a nice layer of flavor. You can substitute it with turkey sausage or even leave it out for a vegetarian version. Beans work well too!
Cheddar Cheese: While I love sharp cheddar for its taste, feel free to mix it up! Monterey Jack, pepper jack, or a dairy-free cheese can all work well. Just use what you enjoy!
Enchilada Sauce: You can use store-bought enchilada sauce for convenience. If you want to make your own, mix diced tomatoes, chili powder, and spices to taste. Adjust based on how spicy you like it!
How Do You Perfectly Scramble Eggs for Enchiladas?
Perfectly scrambled eggs can elevate your breakfast enchiladas. Here’s how to do it:
- Crack your eggs in a bowl and whisk well until fully mixed. Add salt and pepper to taste.
- Heat your skillet to medium heat and melt some butter or add oil. This helps prevent sticking.
- Pour in the eggs and gently stir with a spatula. Keep moving them around rather than letting them sit, which helps them cook evenly.
- Take them off the heat when they’re still slightly undercooked; they’ll continue to cook from residual heat.
Remember, practice makes perfect with scrambled eggs, so don’t worry if you need a little time to get it right!
Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 12 large flour tortillas
- 8 large eggs
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 2 cups shredded cheddar cheese, divided
- 2 cups red enchilada sauce
- 2 tablespoons olive oil or vegetable oil
- ½ cup chopped fresh cilantro
- 2-3 fresh tomatoes or ½ cup cherry tomatoes, sliced
- 4 eggs (for topping)
- Salt and pepper to taste
Optional Garnishes:
- Sliced jalapeños
- Avocado slices
- Sour cream
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation and cooking time. Allow 10 minutes to prepare the filling, and then about 15-20 minutes to bake the enchiladas. It’s a quick and satisfying breakfast dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that it’s hot and ready for your delicious enchiladas once they are assembled.
2. Cook the Vegetables:
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped green bell pepper and onion, and sauté them for about 5 minutes until they are soft and fragrant.
3. Add the Sausage:
If you’re using breakfast sausage, sprinkle it into the skillet with the veggies and stir to combine. Cook for another minute or two to heat through, then remove from the heat.
4. Scramble the Eggs:
In a large bowl, whisk the 8 eggs with salt and pepper. Pour the whisked eggs into the skillet with the vegetable mixture. Stir frequently until the eggs are fully cooked and scrambled. Remove from heat.
5. Prepare the Baking Dish:
Spread about ½ cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish. This keeps the enchiladas from sticking and adds flavor.
6. Fill the Tortillas:
Take a tortilla and place about 1 cup of the scrambled egg mixture in the center. Sprinkle with a little shredded cheddar cheese. Roll the tortilla tightly, then place it seam-side down in the baking dish. Repeat this process for all the tortillas.
7. Add Sauce and Cheese:
Once all the tortillas are placed in the baking dish, pour the remaining enchilada sauce over the top. Finally, sprinkle the remaining shredded cheddar cheese evenly over the sauce.
8. Top with Eggs:
Carefully crack the 4 eggs on top of the enchiladas, spacing them out evenly. This will create a wonderful baked egg topping.
9. Bake:
Place the baking dish in the preheated oven and bake uncovered for 15-20 minutes. The cheese should be bubbly and the eggs should be set to your liking.
10. Garnish and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, tomato slices, and if desired, freshly sliced jalapeños. Serve warm with avocado slices and sour cream on the side.
Enjoy your hearty and colorful breakfast enchiladas!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas work well for a gluten-free option. Just be aware that they can be a bit more fragile, so gently warm them in a skillet before filling to make them easier to roll.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use a plant-based egg alternative or replace eggs with tofu, smashed and seasoned. Use about 1/4 cup of plant-based egg substitute per egg in the recipe!
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the enchiladas and assemble them the night before. Just cover and refrigerate. When you’re ready to bake, add a few extra minutes to the cooking time since they’ll go in cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. You may want to add a splash of enchilada sauce to keep them moist.
