Description
Cheesy and savory enchiladas filled with scrambled eggs, bacon or sausage, and topped with enchilada sauce, baked until bubbly.
Ingredients
Scale
- 8 oz breakfast sausage or 8–10 strips of bacon
- 1 diced onion
- 1 diced bell pepper
- 8 large eggs
- 1/4 cup milk
- 8–10 8-inch flour tortillas
- 1 cup shredded cheese (Monterey Jack and cheddar blend)
- 2 cups warm red enchilada sauce
Instructions
- Brown sausage or bacon in a skillet, then remove and drain, leaving a tablespoon of fat for sautéing.
- Sauté onion and bell pepper for 4–5 minutes.
- Scramble eggs with milk until just set.
- Fill tortillas with a spoonful of eggs, meat, veggies, and cheese, roll, and place seam-side down in a greased 9×13 pan.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until heated through and bubbly.
- Let rest for 5 minutes before serving.
Notes
For best results, warm tortillas briefly to make them pliable and avoid soggy tortillas. Optionally, garnish with chopped cilantro and serve with sides like avocado and lime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg