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Breakfast Enchiladas

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Breakfast Enchiladas are a satisfying, baked morning dish featuring scrambled eggs, breakfast meat, cheese, and veggies wrapped in tortillas and topped with a flavorful sauce, perfect for brunch or meal prep.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Halal

Ingredients

  • 8 large eggs
  • 1/4 cup milk or cream
  • 1 cup cooked breakfast sausage or bacon, crumbled
  • 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • 1/2 cup chopped green onions or diced onions
  • 1/2 cup diced bell peppers (optional)
  • 6–8 flour tortillas (soft taco size)
  • 1 1/2 cups enchilada sauce or salsa (red, green, or creamy)
  • Sour cream or Greek yogurt (optional, for serving)
  • Fresh cilantro or sliced avocado (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Whisk eggs with milk and scramble in a skillet until just set.
  3. Stir in sausage or bacon, onions, peppers, and 1 cup of cheese.
  4. Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish.
  5. Pour enchilada sauce or salsa over top and sprinkle with remaining cheese.
  6. Bake for 20–25 minutes, until cheese is melted and enchiladas are hot.
  7. Top with sour cream, cilantro, avocado, or hot sauce before serving.

Notes

  • Make ahead by assembling and refrigerating overnight.
  • Add beans, potatoes, or spinach for extra nutrition.
  • Use spicy chorizo or keep it vegetarian with mushrooms or zucchini.
  • Freeze individual enchiladas wrapped in foil for later.
  • Warm corn tortillas before rolling to prevent cracking.

Nutrition

Find it online: https://allcookedup.com/breakfast-enchiladas/