My Go-To Breakfast Enchiladas
Enchiladas for breakfast? Sure please. ♡
This simple breakfast enchiladas recipe is loaded with all of my favorites — fluffy eggs, savory sausage, beans, and loads of melty cheese — all rolled up in tortillas and baked in enchilada sauce till bubbly and irresistible. They’re fast and simple to assemble, you’ll be able to prep them the night time earlier than, they usually’re particularly nice whenever you’re cooking for a crowd.
I additionally love that every serving clocks in at round 40g of protein (or much more should you use high-protein tortillas), which makes them a strong, satisfying method to begin the day. Greater than something, they’re simply actually flavorful and a enjoyable method to begin the day. We at all times love them!
Recipe Suggestions
Listed below are a number of useful ideas to verify these breakfast enchiladas end up completely each time:
- Don’t overcook the eggs. Pull them off the warmth whereas they’re nonetheless a bit mushy — they’ll end cooking within the oven.
- Style take a look at the filling. Earlier than you begin assembling the enchiladas, style the filling and season with salt and pepper if wanted.
- Use a superb enchilada sauce. I’m a fan of my do-it-yourself enchilada sauce, however be happy to make use of your favourite store-bought model should you’d like to save lots of time. The enchilada sauce is among the important seasonings for this recipe, so use a superb one!
- Heat the tortillas briefly if wanted. In case your tortillas really feel stiff, a fast warm-up (within the microwave wrapped in a moist paper towel or in a dry skillet for a number of seconds per facet) helps them roll higher with out tearing.
- Unfold sauce on the underside of the pan first. This retains the enchiladas from sticking and provides taste beneath.
Recipe Variations
This recipe is tremendous versatile, so be happy to tweak it primarily based on what you’re keen on or what you could have available:
- Make it gluten-free by utilizing gluten-free tortillas (and make certain that whichever enchilada sauce you utilize is gluten-free as properly).
- Swap the sausage for chorizo, bacon, or diced ham.
- Swap the beans for black beans or refried beans.
- Swap the cheese for pepper jack or sharp cheddar.
- Add additional protein by utilizing high-protein tortillas.
- Add extra veggies to the sauté, like mushrooms, zucchini, or corn.
- Add roasted potatoes or hash browns to make them additional hearty.
- Make it vegetarian by skipping the sausage and including additional beans and veggies.
FAQ
Sure! Assemble all the things, cowl, and refrigerate for as much as 24 hours. Bake when prepared, including a number of additional minutes if wanted.
Completely. Assemble, cowl tightly, and freeze unbaked for as much as 2 months. Then simply thaw in a single day within the fridge earlier than baking.
Certain! Simply heat them gently first in order that they don’t crack whereas rolling.
- 1 tablespoon olive oil
- 1 crimson bell pepper, diced
- 1 small white onion, diced
- 2 cups child spinach
- 1 pound floor breakfast sausage
- 6 massive eggs, crushed
- 1 (4-ounce) can diced inexperienced chiles
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 1/2 cups (12 ounces) crimson enchilada sauce, do-it-yourself or store-bought
- 8–10 medium flour tortillas
- 2 cups Mexican-blend cheese, divided (1 1/2 cups inside, 1/2 cup on prime)
- non-obligatory garnishes: chopped cilantro, chopped crimson onions, crumbled or shredded cheese, avocado, bitter cream
- Sauté the veggies. Warmth a big nonstick skillet over medium-high warmth. Add the olive oil, crimson bell pepper and onion. Sauté for about 5 minutes till softened. Add the spinach and cook dinner for 1 minute, simply till wilted.
- Cook dinner the sausage. Add the breakfast sausage and cook dinner for six–8 minutes, breaking it into crumbles, till absolutely cooked. Drain off any extra fats.
- Add chiles and beans. Stir within the diced inexperienced chiles and pinto beans till mixed.
- Scramble the eggs. Pour within the crushed eggs and cook dinner for 1–2 minutes, stirring ceaselessly, simply till frivolously scrambled and nonetheless barely mushy. Take away from warmth.
- Season. Stir in 1 1/2 cups of the Mexican-blend cheese till mixed. Give the filling a style take a look at and season with salt and pepper if wanted.
- Prep the baking dish. Preheat oven to 375°F. Unfold 1/4 cup enchilada sauce within the backside of a 13×9-inch baking dish.
- Assemble the enchiladas. Fill every tortilla with the sausage–egg–veggie combination, roll tightly, and place seam facet down within the baking dish.
- Prime and bake. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered for quarter-hour, till the cheese is melted and bubbly.
- Serve. Garnish with chopped cilantro, chopped crimson onions, additional cheese, sliced avocado, and bitter cream.
