Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb hot pork sausage; 2 tablespoons butter; 4 green onions, thinly sliced; 2 tablespoons chopped fresh cilantro; 14 large eggs, beaten; ¾ teaspoon sea salt; ½ teaspoon black pepper; 64 inches flour tortillas; 1 cup shredded monterey jack pepper cheese; 12 grape tomatoes, halved; 4 green onions, sliced; 1 cup chopped fresh cilantro; 1 cup guacamole; 1 cup sour cream; ⅓ cup butter; ⅓ cup flour; 3 cups milk; 2 cups shredded cheddar cheese; 1 (4 1/2 ounce) can green chilies; ¾ teaspoon salt

Servings: persons

1 lb hot pork sausage
2 tablespoons butter
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
¾ teaspoon sea salt
½ teaspoon black pepper
64 inches flour tortillas
1 cup shredded monterey jack pepper cheese
12 grape tomatoes, halved
4 green onions, sliced
1 cup chopped fresh cilantro
1 cup guacamole
1 cup sour cream
⅓ cup butter
⅓ cup flour
3 cups milk
2 cups shredded cheddar cheese
1 (4 1/2 ounce) can green chilies
¾ teaspoon salt

1
Preheat oven to 350.
2
To prepare cheese sauce melt 1/3 cup butter in a saucepan.
3
whisk in flour until smooth whisking constantly for 1 minute.
4
gradually whisk in milk cooking, whisking constantly for five minutes.
5
remove from heat and whisk in cheddar cheese, green chilies and 3/4 teaspoons salt.
6
keep on warm until ready to use.
7
to prepare enchiliadas, cook sausage in a nonstick skillet, crumbling sausage as you cook it.
8
drain well.
9
melt 2 tablespoons butter in a Large skillet.
10
add 4 of the green onions and 2 tablespoons cilantro and saute one minute.
11
add eggs salt and pepper without stirring until eggs begin to set at bottom.
12
draw a spatula across bottom to form large curds.
13
continue to cook until eggs are thickened but still moist.
14
do not stir constantly.
15
remove from heat and gently stir in 1 1/2 cups of the cheese sauce and the sausage.
16
spoon about 1/3 cup egg mixture down each flour tortilla, roll up.
17
place seam side down in a lightky greased 13 x 9 inch baking dish.
18
spoon cheese sauce over tortillas and sprinkle with pepper jack cheese.
19
bake at 350 for 30 minutes or until sauce is bubbly.
20
top with grape tomatoes and rest of green onions and cilantro.
21
serve with guacomole and sour cream.

7539

kcal

Calories

134

Fat

1273

Carbs

272

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb hot pork sausage, 2 tablespoons butter, 4 green onions, thinly sliced, 2 tablespoons chopped fresh cilantro, and more.

Yes, Breakfast Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions