Breakfast Enchiladas
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. A delicious breakfast option and can be made ahead, too!
Servings 10 enchiladas
Calories 434kcal
Ingredients
- 1 lb. ground pork sausage
- 10 large eggs
- 1/4 cup heavy cream
- 4 Tbsp. unsalted butter
- 2 cups potatoes O'Brien, cooked according to package instructions
- 2 cups shredded cheddar cheese, or more as desired, divided
- 7 oz. can diced green chiles
- salt and pepper, to taste
- 10 flour tortillas, 8-inch, warmed if needed to make pliable you can always use corn, since that's traditional for enchiladas!
- 28 oz. can green enchilada sauce
- toppings: green onions, tomatoes, avocado, salsa, sour cream, cilantro, hot sauce, etc.
Instructions
- Cook the sausage in a skillet over medium-high heat until cooked through. Set aside to drain on a paper towel lined plate.1 lb. ground pork sausage
- Whisk together the eggs and heavy cream in a bowl.10 large eggs, 1/4 cup heavy cream
- Scramble the eggs: melt the butter over low heat in the same skillet. Once the butter is hot, add in the eggs. Don't stir them for about a minute or so or until you begin to see the bottom set a bit, but not turning brown. Start to push one edge of the eggs into the center while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges until the eggs are almost entirely set but still look a little wet. Turn off the heat.4 Tbsp. unsalted butter
- Then, add 1 cup of cheese, green chiles, the cooked sausage, salt, and pepper. Stir to combine.7 oz. can diced green chiles, 2 cups shredded cheddar cheese, or more as desired, divided, salt and pepper, to taste
- Cook the potatoes too, if you haven't done that yet!2 cups potatoes O'Brien, cooked according to package instructions
- Preheat the oven to 350°F. Pour a thin layer of enchilada sauce into a 9x13-inch oven safe baking pan.
- Assemble the enchiladas: 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. Place enchiladas seam side down in the prepared baking dish. Repeat with remaining filling and tortillas. You should get about 10 enchiladas.10 flour tortillas, 8-inch, warmed if needed to make pliable
- Pour 2 cups of the enchilada sauce over the enchiladas and top with the remaining cheese. Feel free to add as much or as little cheese & enchilada sauce as you like. I like to save some enchilada sauce to have on the side after they bake.28 oz. can green enchilada sauce
- Make ahead option: keep the enchilada sauce and cheese on the side at this step, cover, and refrigerate until the morning or when you're ready to bake.
- Bake: 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. Keep a close eye on it so nothing burns.
- Remove from the oven and top with your favorite toppings. Serve hot and enjoy!toppings: green onions, tomatoes, avocado, salsa, sour cream, cilantro, hot sauce, etc.
Video
Notes
- Storage: Store in the refrigerator for up to 3-4 days. Keep in mind, the longer they sit, the more soggy the tortilla becomes.
Nutrition
Serving: 1enchilada | Calories: 434kcal | Carbohydrates: 30g | Protein: 18g | Fat: 26g | Cholesterol: 238mg | Potassium: 3mg | Fiber: 3g | Vitamin C: 12mg | Calcium: 93mg | Iron: 4mg