Servings
Font
Back
Breakfast Enchiladas
5 from 2 votes

Breakfast Enchiladas

Fuel your day with these Breakfast Enchiladas - tortillas filled with fluffy and cheesy scrambled eggs, sausage, green chiles, potatoes, and topped with green enchilada sauce. A delicious breakfast option and can be made ahead, too!

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 10 enchiladas
Calories: 434 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 lb. ground pork sausage
  • 10 large egg
  • 1/4 cup heavy cream
  • 4 Tbsp. butter unsalted
  • 2 cups potato O'Brien, cooked according to package instructions
  • 2 cups cheddar cheese shredded, or more as desired, divided
  • 7 oz. can diced green chiles
  • salt to taste
  • black pepper to taste
  • 10 flour tortilla you can always use corn, since that's traditional for enchiladas!, 8-inch, warmed if needed to make pliable
  • 28 oz. can Green enchilada sauce
  • green onion toppings
  • tomato
  • avocado
  • salsa
  • sour cream
  • cilantro
  • hot sauce

Instructions

    Cup of Yum
  1. Cook the sausage in a skillet over medium-high heat until cooked through. Set aside to drain on a paper towel lined plate.
  2. Whisk together the eggs and heavy cream in a bowl.
  3. Scramble the eggs: melt the butter over low heat in the same skillet. Once the butter is hot, add in the eggs. Don't stir them for about a minute or so or until you begin to see the bottom set a bit, but not turning brown. Start to push one edge of the eggs into the center while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges until the eggs are almost entirely set but still look a little wet. Turn off the heat.
  4. Then, add 1 cup of cheese, green chiles, the cooked sausage, salt, and pepper. Stir to combine.
  5. Cook the potatoes too, if you haven't done that yet!
  6. Preheat the oven to 350°F. Pour a thin layer of enchilada sauce into a 9x13-inch oven safe baking pan.
  7. Assemble the enchiladas: Scoop about 1/2 cup of the egg mixture onto a tortilla, top with a about 1-2 Tbsp. of the potatoes, and roll up tightly. Place enchiladas seam side down in the prepared baking dish. Repeat with remaining filling and tortillas. You should get about 10 enchiladas.
  8. Pour 2 cups of the enchilada sauce over the enchiladas and top with the remaining cheese. Feel free to add as much or as little cheese & enchilada sauce as you like. I like to save some enchilada sauce to have on the side after they bake.
  9. Make ahead option: keep the enchilada sauce and cheese on the side at this step, cover, and refrigerate until the morning or when you're ready to bake.
  10. Bake: Cover with foil and bake for 20-25 minutes with the foil on. Remove the foil and broil for a few minutes or until the cheesy is bubbly. Keep a close eye on it so nothing burns.
  11. Remove from the oven and top with your favorite toppings. Serve hot and enjoy!

Notes

  • Storage: Store in the refrigerator for up to 3-4 days. Keep in mind, the longer they sit, the more soggy the tortilla becomes. 

Nutrition Information

Serving 1enchilada Calories 434kcal (22%) Carbohydrates 30g (10%) Protein 18g (36%) Fat 26g (40%) Cholesterol 238mg (79%) Potassium 3mg (0%) Fiber 3g (12%) Vitamin C 12mg (13%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 enchiladas

Amount Per Serving

Calories 434

% Daily Value*

Serving 1enchilada
Calories 434kcal 22%
Carbohydrates 30g 10%
Protein 18g 36%
Fat 26g 40%
Cholesterol 238mg 79%
Potassium 3mg 0%
Fiber 3g 12%
Vitamin C 12mg 13%
Calcium 93mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.