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Breakfast Enchiladas
Serving Size:
8
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
Recipe by:
Isabel Orozco-Moore
Cook Times
Active Prep
10
Hands-On Cook
5
Hands-Off Cook
30
Passive
0
Total Time
45
minutes
minutes
Recipe Serving Size
8
Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove
Ingredients
1
tablespoon
extra virgin olive oil
1/2
yellow onion
small dice
1
pound
bulk breakfast sausage
1/2
teaspoon
chile powder
1/4
teaspoon
ground cumin
6
egg
large
15
ounce
red enchilada sauce
about 1 1/2 cups
8
flour tortilla
1
cup
monterey jack cheese
shredded
5
ounce
cotija/queso fresco
3
tablespoon
fresh cilantro
chopped
1/2
red onion
small dice
Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion
Reheating Instructions
reheat individually in the microwave for 45 seconds
Nutrition
Calories:
235
kcal
|
Carbohydrates:
21
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
135
mg
|
Sodium:
816
mg
|
Potassium:
119
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
690
IU
|
Vitamin C:
2
mg
|
Calcium:
172
mg
|
Iron:
2
mg