Breakfast Enchiladas

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Fuel your day with these Breakfast Enchiladas - tortillas filled with fluffy and cheesy scrambled eggs, sausage, green chiles, potatoes, and topped with green enchilada sauce.

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A delicious breakfast option and can be made ahead, too!

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To make, cook the sausage in a skillet over medium-high heat until cooked through. Set aside to drain on a paper towel lined plate.

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Whisk together the eggs and heavy cream in a bowl.

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Melt the butter over low heat in the same skillet. Once the butter is hot, add in the eggs.

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Let eggs sit for a bit then start to push one edge of the eggs into the center while tilting the pan to allow the liquid egg to flow in underneath.

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Repeat with the other edges until the eggs are almost entirely set but still look a little wet. Turn off the heat.

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Then, add 1 cup of cheese, green chiles, the cooked sausage, salt, and pepper. Stir to combine.

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Cook the potatoes too, if you haven't done that yet!

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Preheat the oven to 350°F. Pour a thin layer of enchilada sauce into a 9×13-inch oven safe baking pan.

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Scoop about 1/2 cup of the egg mixture onto a tortilla, top with a about 1-2 Tbsp. of the potatoes, and roll up tightly.

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Place enchiladas seam side down in the prepared baking dish. Repeat with remaining filling and tortillas.

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Pour 2 cups of the enchilada sauce over the enchiladas and top with the remaining cheese.

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Cover with foil and bake for 20-25 minutes with the foil on. Remove the foil and broil for a few minutes or until the cheesy is bubbly.

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Remove from the oven and top with your favorite toppings. Serve hot and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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