Breakfast enchiladas are a tasty way to start your day! Soft tortillas are filled with eggs, cheese, and your favorite breakfast meats, all wrapped up and baked until bubbly.
They’re like a warm hug for breakfast! I love making a big batch so I have leftovers. Perfect with some salsa on top for extra flavor. Yum!
Key Ingredients & Substitutions
Flour Tortillas: You can use large flour tortillas for a soft and chewy texture. If you’re looking for a gluten-free option, corn tortillas work too! Just warm them up to make them more pliable.
Eggs: These provide the protein base for your enchiladas. If you’re vegan, try using scrambled tofu or chickpea flour mixed with water to create a scramble-like consistency.
Breakfast Sausage or Chorizo: I often use spicy chorizo for flavor, but any cooked breakfast sausage works. You can substitute with turkey sausage or plant-based sausage for a leaner or vegetarian option.
Cheese: Cheddar is classic, but I love a mix of cheeses for more depth. Try Monterey Jack, queso fresco, or even pepper jack for a kick! Adjust quantities based on your taste.
Refried Beans: This ingredient adds creaminess and is optional. For a healthier choice, you can use black beans or skip them altogether if you prefer more egg filling.
How Do You Make Sure Your Eggs Are Light and Fluffy?
Scrambling eggs properly is key to tasty breakfast enchiladas. Here’s how to do it right:
- Whisk eggs until fully combined with a pinch of salt and pepper. This adds air and makes them fluffy.
- Cook on medium-low heat, stirring gently. Avoid high heat; it can lead to rubbery eggs!
- Remove from heat when they are just set; they’ll continue cooking slightly from the residual heat.
Following these steps will give you perfect scrambled eggs that blend beautifully in your enchiladas!
Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 8 large flour tortillas
- 8 large eggs
- 1 cup cooked breakfast sausage or chorizo, crumbled
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup refried beans (optional)
- 1 cup red enchilada sauce
- 1 medium tomato, diced
- 1/4 cup chopped fresh cilantro
For Cooking:
- 2 tablespoons butter or oil (for cooking)
- Salt and pepper to taste
- Sour cream or crema, for topping (optional)
How Much Time Will You Need?
This delicious breakfast enchiladas recipe takes about 15 minutes for preparation and 20-30 minutes for baking, making the total time roughly 40-45 minutes. Perfect for a family breakfast or brunch get-together!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 375°F (190°C) so it’s hot and ready when the enchiladas are assembled.
2. Cook the Onions and Sausage:
In a pan, heat 1 tablespoon of butter or oil over medium heat. Add the diced onions and sauté until they look translucent. This should take about 4-5 minutes. Then, stir in the crumbled sausage or chorizo until it’s heated through.
3. Scramble the Eggs:
In a mixing bowl, whisk the eggs with salt and pepper. Pour the eggs into the same pan with the sausage mixture. Gently scramble the eggs until just set, then remove the pan from the heat. The eggs will continue cooking slightly in the pan.
4. Prepare the Tortillas:
Warm the tortillas so they’re easy to roll. You can do this by wrapping them in foil and placing them in the oven for a few minutes or microwaving them covered with a damp paper towel for about 20 seconds.
5. Assemble the Enchiladas:
Spread a little enchilada sauce on the bottom of a baking dish to prevent sticking. Then, for each tortilla, add a spoonful of refried beans (if using), followed by the scrambled egg and sausage mixture. Sprinkle some cheese on top of the filling.
6. Roll and Place in Dish:
Tightly roll up each tortilla and place it seam side down in the baking dish. Repeat this until you’ve filled the baking dish with all your tortillas.
7. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Then, sprinkle the rest of the shredded cheese over everything. Yum!
8. Bake:
Bake your assembled enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
9. Add Optional Eggs:
If you’d like sunny side eggs on top, carefully crack 2 eggs on top of the baked enchiladas and return to the oven for an additional 8-10 minutes, or until the eggs are set.
10. Garnish and Serve:
Once baked, remove the dish from the oven. Garnish your enchiladas with diced tomatoes and chopped cilantro for a refreshing touch. Serve hot with sour cream or crema for extra creaminess!
Enjoy your warm, cheesy breakfast enchiladas topped with fresh tomato and cilantro for a colorful and hearty morning meal!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a great alternative for a heartier flavor and added nutrition. Just make sure to warm them up a bit to make them pliable for easier rolling.
Can I Make These Enchiladas Ahead of Time?
Yes, you can assemble the enchiladas a day in advance! Just cover them tightly with foil and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the cooking time to ensure they’re heated through.
How Should I Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or microwave until warmed through. If reheating in the oven, add a splash of enchilada sauce on top to keep them moist.
What Can I Substitute for Refried Beans?
If you want to skip the refried beans, you can use black beans, pinto beans, or even avocado slices for a creamy texture. Alternatively, leaving out the beans completely works great if you prefer more egg filling!
