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Cheesy Breakfast Enchiladas

These Cheesy Breakfast Enchiladas are loaded with soft scrambled eggs, spicy sausage, and melty cheese. All covered with a queso enchilada sauce and baked. These breakfast enchiladas are sure to please the hungriest crowd!

Prep Time
25 mins
Cook Time
25 mins
Servings: 10
Course: Breakfast
Cuisine: Mexican , Tex-Mex

Ingredients

Enchiladas
  • 6 large eggs
  • 2 tablespoons milk
  • salt
  • 1 pound ground sausage
  • 1 cup Monterey jack cheese grated
  • 10-12 flour tortillas
Queso Sauce
  • 3 tablespoons unsalted butter
  • ¼ cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups Monterey Jack cheese, grated divided
  • 1 (4 ounce can) diced green chiles
Toppings (optional)
  • diced tomato
  • diced cilantro
  • avocado
  • sour cream
  • salsa

Instructions

    Cup of Yum
  1. Add the ground sausage to a medium-sized skillet and cook over medium heat, breaking it up as it cooks. Once the meat is browned and cooked, remove it from the skillet and set aside
  2. In a small mixing bowl, combine the eggs and milk and whisk together until combined.
  3. Pour this into the same skillet and cook over medium-low heat, scrambling with a silicone spatula while they cook. Add a small pinch of salt to the eggs when done.
  4. Add the scrambled eggs to the bowl with the cooked sausage, add 1/2 cup of grated cheese, and stir this mixture.
  5. Preheat oven to 350℉ degrees to heat while preparing the enchilada sauce.
  6. In a large skillet melt the butter over medium heat. 
  7. Whisk in the flour and add the salt, onion and garlic powders, and ground cumin. Cook the flour mixture for 2-3 minutes. 
  8. Whisk in the broth and continue whisking until mixture is smooth. Bring mixture to simmer to thicken while stirring occasionally. Then reduce heat to low and stir in the heavy cream.
  9. Remove the sauce from the heat. Add in 1 1/2 cups of the grated cheese and the diced green chiles. Stir while the cheese melts. 
  10. Spoon about 1/2 a cup of the cheese sauce to a large baking dish, spread around to coat the bottom of the dish. 
  11. Spoon a small amount of scrambled egg and sausage mixture onto the tortillas. Tightly roll and place in a baking dish, seam side down on top of the cheese sauce. Continue until all tortillas have been filled/and baking dish is filled. 
  12. Pour the remaining cheese sauce on top of the enchiladas and top with the remaining 1/2 cup of grated cheese.
  13. Bake for 10 minutes at 350 degrees F until cheese sauce is bubbling. Turn on the broiler and broil the enchiladas for 2-3 minutes until the cheese is browned on top. 
  14. Remove from oven, allow to cool briefly before adding desired toppings.

Nutrition Information

Serving 1 Calories 522kcal (26%) Carbohydrates 19g (6%) Protein 22g (44%) Fat 39g (60%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 0.2g Cholesterol 198mg (66%) Sodium 1050mg (44%) Potassium 259mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 899IU (18%) Vitamin C 1mg (1%) Calcium 340mg (34%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 522kcal 26%
Carbohydrates 19g 6%
Protein 22g 44%
Fat 39g 60%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 0.2g 10%
Cholesterol 198mg 66%
Sodium 1050mg 44%
Potassium 259mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 899IU 18%
Vitamin C 1mg 1%
Calcium 340mg 34%
Iron 3mg 17%

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