Description
Delicious and hearty Breakfast Enchiladas featuring savory pork sausage, creamy scrambled eggs, and melted Mexican cheese, all rolled in warm flour tortillas and baked to perfection. Topped with customizable options like sour cream, bacon, salsa, cilantro, and avocado for a satisfying morning meal.
Ingredients
Scale
For the Enchiladas
- 8 Flour tortillas
- 1 lb. Pork breakfast sausage
- Pico de gallo (diced onions, peppers, and cilantro; store-bought or homemade, optional)
- 3 cups Shredded Mexican blend cheese
- 4 Eggs
- 1¼ cups Half and half
- 1 tablespoon Flour
- ½ teaspoon Garlic powder
- ½ teaspoon Cumin
- Salt and pepper to taste
Topping Options
- Sour cream
- 4 strips Crumbled bacon
- Salsa
- Cilantro
- Avocado
Instructions
- Preheat Oven: Preheat your oven to 350℉ to prepare for baking the enchiladas.
- Cook Sausage: Brown the pork breakfast sausage in a large skillet over medium heat until fully cooked through. Once cooked, drain excess fat to keep the dish lighter.
- Assemble Enchiladas: Lay out each flour tortilla and add a generous scoop of cooked sausage, a spoonful of pico de gallo, and a sprinkle of shredded Mexican cheese. Roll up the tortillas tightly and place them seam-side down into a baking dish that has been sprayed with non-stick cooking spray.
- Prepare Creamy Egg Mixture: In a mixing bowl, whisk together the eggs, half and half, garlic powder, cumin, salt, and pepper until smooth and well combined.
- Pour Egg Mixture: Evenly pour the creamy egg mixture over the rolled tortillas in the baking dish, ensuring they are well-coated.
- Bake Covered: Cover the dish tightly with aluminum foil and bake the enchiladas for 35 minutes, allowing the eggs to set and flavors to meld.
- Add More Cheese: Remove the foil and sprinkle the remaining shredded cheese on top of the enchiladas for a melty, golden finish.
- Final Bake: Return the uncovered dish to the oven and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.
- Serve: Serve the enchiladas hot, topped with your favorite options such as sour cream, crumbled bacon, salsa, fresh cilantro, and sliced avocado for a delicious, customizable breakfast experience.
Notes
- Make-Ahead Directions: After assembling the enchiladas and pouring the creamy egg mixture on top, cover the dish with foil and refrigerate overnight. Bake as usual the next morning for a convenient breakfast option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
