Easy Breakfast Enchiladas
User Reviews
4.6
26 reviews
Excellent
Easy Breakfast Enchiladas
Report
Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs and breakfast sausage and topped with enchilada sauce and cheese.
Share:
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1/2 medium yellow onion diced
- 1 pound breakfast sausage
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 6 large egg beaten, Pete and Gerry's Organic
- 1 1/2 cups enchilada sauce (easy enchilada sauce, authentic enchilada sauce, green enchilada sauce, or your favorite store-bought brand)
- 8 inch flour tortillas
- 1 cup Monterey jack cheese shredded
- cotija cheese optional garnishes, or queso fresco, crumbled cotija cheese, chopped cilantro, diced red onions
- cilantro
- red onion
Instructions
- Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.
- Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.
- Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.
- Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13x9-inch baking dish.
- Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.
- Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.
- Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.
Notes
- To freeze - Let enchiladas cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Nutrition Information
Show Details
Serving
1Enchilada
Calories
362kcal
(18%)
Carbohydrates
29g
(10%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0g
(0%)
Cholesterol
184mg
(61%)
Sodium
810mg
(34%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
16IU
(0%)
Vitamin C
44mg
(49%)
Calcium
13mg
(1%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 8Enchiladas
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1Enchilada | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 184mg | 61% |
| Sodium | 810mg | 34% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 13mg | 1% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
26 reviews
Excellent
Other Recipes
You'll Also Love
