Print

Hearty Breakfast Enchiladas: Beef Sausage & Fluffy Eggs

Print Recipe

These Breakfast Enchiladas with Sausage and Scrambled Eggs are a delicious twist on your classic breakfast, combining savory beef sausage, fluffy scrambled eggs, and melty cheese wrapped in warm tortillas. Perfect for brunch or a hearty breakfast, this dish is sure to impress!

Ingredients

  • Beef breakfast sausage
  • Fresh, large eggs
  • Corn tortillas or small to medium-sized flour tortillas (about 6-8 inches)
  • Shredded Monterey Jack cheese
  • Mild cheddar cheese
  • Enchilada sauce (canned red, mild or medium)
  • Sour cream or Greek yogurt (optional topping)
  • Fresh salsa (optional topping)
  • Sliced avocado or guacamole (optional topping)
  • Chopped fresh cilantro (optional topping)
  • Hot sauce (optional topping)
  • Butter (for scrambling eggs)
  • Milk or water (about a tablespoon for every two eggs)
  • Salt and black pepper (for seasoning)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Add a thin layer of enchilada sauce to the bottom of the dish.
  2. In a large skillet over medium-high heat, crumble and cook the beef breakfast sausage until browned and cooked through, draining any excess grease. Set aside.
  3. In a separate bowl, whisk the eggs with a splash of milk or water and season generously with salt and black pepper. In the same skillet, melt a pat of butter over medium heat and scramble the eggs until just set but still slightly moist.
  4. Gently fold the cooked beef sausage into the scrambled eggs, and add a handful of shredded cheese if desired.
  5. Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or wrap in a damp paper towel and microwave for 30-60 seconds.
  6. Dip each warmed tortilla into the enchilada sauce to coat lightly. Place about 1/4 to 1/3 cup of the sausage and egg mixture down the center of each tortilla, sprinkle with extra shredded cheese, and roll tightly. Place seam-side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with remaining shredded cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
  9. Let the enchiladas rest for 5-10 minutes before serving. Garnish with your favorite toppings and serve immediately.

Nutrition

Keywords: Warm tortillas before rolling to prevent tearing. Customize the filling with sautéed onions, bell peppers, or spinach for added nutrition. You can also substitute beef sausage with ground turkey or vegetarian sausage if desired.

Find it online: https://crumella.com/hearty-breakfast-enchiladas-beef-sausage-fluffy-eggs/