Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ENCHILADA FILLING; 2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside); 2 tbsp butter or margarine; 6 green onions, thinly sliced (4 chopped additionally for topping; put aside); 2 tbsp chopped fresh cilantro (1 tablespoon additionally for topping; put aside); 14 large eggs, beaten; 1/2 tsp salt; 1/2 tsp black pepper; 8 (8-inch) flour tortillas; 1 CHEESE SAUCE; 1/3 cup butter; 1/3 cup all-purpose flour; 3 cup milk; 2 cup shredded cheddar cheese; 1 (4.5-oz.) can chopped green chiles, undrained; 1/2 tsp salt; 1 TOPPINGS; 1 cup pepper jack cheese; 1/2 pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked)

Servings: persons

1 ENCHILADA FILLING
2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside)
2 tbsp butter or margarine
6 green onions, thinly sliced (4 chopped additionally for topping; put aside)
2 tbsp chopped fresh cilantro (1 tablespoon additionally for topping; put aside)
14 large eggs, beaten
1/2 tsp salt
1/2 tsp black pepper
8 (8-inch) flour tortillas
1 CHEESE SAUCE
1/3 cup butter
1/3 cup all-purpose flour
3 cup milk
2 cup shredded cheddar cheese
1 (4.5-oz.) can chopped green chiles, undrained
1/2 tsp salt
1 TOPPINGS
1 cup pepper jack cheese
1/2 pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked)

1
Preheat oven to 350.
2
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through.
3
Remove from pan; drain well.
4
Set aside.
5
PREPARECHEESE SAUCE
6
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
7
Cook, whisking constantly, 1 minute.
8
Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened.
9
Remove from heat, and whisk in remaining ingredients.
10
Set aside.
11
ENCHILADA FILLING
12
Melt butter in a large nonstick skillet over medium heat.
13
Add green onions and cilantro, and saute 1 minute.
14
Add eggs, salt, pepper, and cook, without stirring, until eggs begin to set on bottom.
15
Draw a spatula across bottom of pan to form large curds.
16
Continue to cook until eggs are thickened but still moist; do not stir constantly.
17
Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
18
Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly.
19
Place, seam side down, in a lightly greased 13-x 9-inch baking dish.
20
Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
21
Bake at 350 for 25-30 minutes or until sauce is bubbly.
22
When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro.

2665

kcal

Calories

148

Fat

188

Carbs

142

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.

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 19 ingredients. The key ingredients include: 1 ENCHILADA FILLING, 2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside), 2 tbsp butter or margarine, 6 green onions, thinly sliced (4 chopped additionally for topping; put aside), 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