SAUSAGE AND EGG BREAKFAST ENCHILADAS — Stuffed with scrambled eggs, sausage and cheese, these breakfast enchiladas are a morning twist on a classic Mexican meal.
My boys are big fans of breakfast burritos, so I had a hunch that these Sausage and Egg Breakfast Enchiladas would go over pretty well. They were a big hit!
I’ve made these for my family 2 weekends in a row and they disappear faster than I can dish them out!! I make it the night before (so I can sleep in a bit) and throw it in the oven before the kiddos wake up. It’s perfect!! ~ Tyler
I also love that this is such a versatile recipe. You can use either ground breakfast sausage or Italian sausage in these enchiladas. And of course you can switch up the type of cheese you use.
You can also substitute ham or bacon for the sausage, or add mushrooms, bell peppers or black beans to the filling. You could even swap out the sauce for your favorite enchilada sauce–the possibilities are endless!
And don’t forget all the optional toppings. I love fresh tomato and avocado, but my husband and boys are more inclined to cover their breakfast enchiladas in salsa.
Sour cream, cilantro and green onion are also great toppings. If you love to put in on a taco, it will probably go well with these enchiladas too!
Made this for breakfast on our last family cabin stay with my Dad and he LOVED this recipe! It was so good that I doubled the recipe and there were zero left overs! ~ Chantelle
If you’re looking for something different to serve for a weekend breakfast or brunch, these enchiladas are the answer. Especially if you’re a fan of Mexican food like we are.
However you prepare these breakfast enchiladas, they’re a unique and tasty change from the usual breakfast casserole.
Be sure to save this recipe for Sausage and Egg Breakfast Enchiladas to your favorite Pinterest board for later.
Here’s what you’ll need to make Sausage and Egg Breakfast Enchiladas
- Ground sausage
- Olive oil
- Produce: onion, garlic
- Spices: chili powder, salt and pepper
- Canned diced green chilies
- Shredded cheese
- Green enchilada sauce
- Flour tortillas
- Optional toppings (salsa, sour cream, diced tomato, green onion, avocado, etc.)
1/2 pound ground sausage 1 tablespoon olive oil 1/2 cup diced onion 1 clove garlic, minced 10 large eggs 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 (4 oz.) can diced green chili peppers 1 cup shredded cheddar cheese 1 (10 oz.) can green enchilada sauce 1/2 cup cream 1/4 teaspoon chili powder 8-10 (8 inch) flour tortillas 1 cup Monterrey Jack or pepper jack cheeseOptional toppings:Salsa Sour cream Diced avocado Diced tomato Chopped cilantro Chopped green onion
- 1/2 pound ground sausage
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4 oz.) can diced green chili peppers
- 1 cup shredded cheddar cheese
- 1 (10 oz.) can green enchilada sauce
- 1/2 cup cream
- 1/4 teaspoon chili powder
- 8-10 (8 inch) flour tortillas
- 1 cup Monterrey Jack or pepper jack cheese
- Sour cream
- Diced avocado
- Diced tomato
- Chopped cilantro
- Chopped green onion
- Preheat oven to 350 degrees.
- In a medium skillet, cook the sausage until browned. Drain.
- Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
- Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
- In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
- Lightly grease a 9×13 inch baking pan. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom of the pan.
- Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used.
- Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
- Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
- Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is golden.
- Top with optional toppings of choice.
This was SO good! They were filling and satisfying. I am excited to make them again…..for an easy dinner. So happy I found this recipe! ~ Julie
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