Description
A hearty and flavorful breakfast enchiladas recipe packed with scrambled eggs, veggies, cheese, and optional sausage, all wrapped in tortillas and smothered with enchilada sauce. Perfect for brunch, breakfast-for-dinner, or meal prepping.
Ingredients
8 small flour or corn tortillas
6 large eggs
1/4 cup milk or plant-based milk
1 cup shredded cheddar cheese (or preferred cheese)
1/2 cup cooked breakfast sausage or plant-based sausage (optional)
1/2 cup diced bell peppers
1/4 cup diced onions
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup enchilada sauce
Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
- Scramble the eggs in a non-stick skillet over medium heat until just set. Remove from heat.
- Combine the scrambled eggs with bell peppers, onions, sausage (if using), and half the cheese.
- Warm the tortillas to make them pliable. Add a portion of the egg mixture to each tortilla, roll tightly, and place seam-side down in the dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
For a vegetarian option, omit the sausage and add more veggies.
To prevent cracking, warm tortillas before rolling.
Try green enchilada sauce or salsa verde for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 285 kcal
