These breakfast enchiladas are a tasty way to start your day! With scrambled eggs, cheese, and a zesty sauce wrapped in tortillas, they are packed with flavor and goodness.
They’re perfect for breakfast or brunch with family. I love making a big batch and heating them up throughout the week. Who says you can only eat enchiladas for dinner? 🌞
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas provide a soft wrap for your enchiladas. If you prefer something healthier, you can use whole wheat or corn tortillas. Corn tortillas are gluten-free but may require a bit of extra care to prevent them from tearing.
Eggs: They are the star of this dish! For a protein-packed alternative, you can use egg whites or egg substitutes if you’re watching cholesterol. You could also try tofu for a vegan option—just scramble it as you would with eggs.
Sausage or Chorizo: These add great flavor! If you’re looking for a lighter option, turkey sausage works well. You can also skip meat altogether and add more veggies like spinach or mushrooms.
Cheese: Cheddar is a popular choice, but feel free to mix things up! Monterey Jack, queso fresco, or pepper jack can add different flavors. Dairy-free cheese options are also available if you’re lactose intolerant.
Enchilada Sauce: Homemade or store-bought, it’s essential for that rich flavor. If you’re in a pinch, salsa can be a quick substitute, though the taste will vary. For a spicy kick, try green chili enchilada sauce.
How Do You Make Sure the Eggs Are Perfectly Scrambled?
Getting perfectly scrambled eggs is all about timing and technique. Here’s how to do it right:
- Use medium heat so the eggs cook evenly without burning.
- Whisk eggs with milk, salt, and pepper to add fluffiness.
- Pour the eggs into the skillet and let them sit undisturbed for a moment. This helps form soft curds.
- Gently stir with a spatula, folding them over and allowing uncooked egg to flow underneath.
- Remove from heat when they’re still slightly runny; they will continue to cook off the heat.
This way, your eggs will stay soft and creamy, making your enchiladas really shine!
Breakfast Enchiladas
Ingredients:
- 8 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup cooked breakfast sausage or chorizo, crumbled (optional)
- 2 cups shredded cheddar cheese (or Mexican blend)
- 2 cups enchilada sauce (red or green, your choice)
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 1 tablespoon oil (vegetable or olive oil)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 medium tomato, diced
- Sour cream, for serving
- Sliced jalapeños or green chilies (optional)
Time Needed:
This delicious breakfast enchilada recipe will take you about 15 minutes to prepare and around 20 minutes to bake. Plan for a total of around 35-40 minutes from start to table. A quick and satisfying meal perfect for anyone!
Instructions:
1. Prepare the Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a 9×13 inch baking dish to prevent sticking.
2. Whisk the Eggs:
In a medium-sized bowl, crack the 8 large eggs and add 1/4 cup of milk. Season with salt and pepper. Whisk everything together until it’s well combined and fluffy.
3. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and bell pepper, cooking for about 4-5 minutes until they are softened. If you’re using sausage or chorizo, add it to the skillet and cook until browned and heated through.
4. Scramble the Eggs:
Pour the egg mixture into the skillet with the cooked vegetables and meat. Gently scramble everything together, cook until the eggs are set but still moist, then remove from heat.
5. Assemble the Enchiladas:
Spread a few tablespoons of enchilada sauce on the bottom of the prepared baking dish to cover the surface. Take a tortilla, spoon some of the scrambled egg mixture into the center, and sprinkle with cheese. Roll the tortilla up and place it seam side down in the baking dish. Repeat this process for all the tortillas.
6. Top with Sauce and Cheese:
Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over them. Lastly, sprinkle the remaining shredded cheese on top for that melty goodness.
7. Bake:
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbling. Be sure to keep an eye on them!
8. Add Your Favorite Toppings:
After baking, remove the enchiladas from the oven and let them cool for a few minutes. Top with diced tomatoes, avocado, fresh cilantro, a dollop of sour cream, and jalapeños if you like a little extra spice.
9. Serve and Enjoy:
Serve your warm and cheesy breakfast enchiladas with a cup of coffee or your favorite sides. Enjoy this delicious meal that’s sure to brighten your morning!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas will work great, especially if you prefer a gluten-free option. Just be aware that they might need a little extra care to prevent tearing. Warming them in a dry skillet can help make them more pliable!
Can I Make This Recipe Vegan?
Yes, you can make vegan breakfast enchiladas by replacing the eggs with crumbled tofu or chickpea flour scramble. Use a plant-based milk for the liquid, and make sure to choose a vegan cheese or omit cheese entirely for a lighter version.
How Can I Store Leftover Enchiladas?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, salsa makes a quick and tasty substitute. Just note that the flavor will be different. For a homemade option, you could mix tomato sauce with spices like cumin, chili powder, and garlic powder to create a simple enchilada sauce.
