Sausage and Egg Breakfast Enchiladas
Stuffed with scrambled eggs, sausage and cheese, these breakfast enchiladas are a morning twist on a classic Mexican meal.
Servings: 8 servings
Ingredients
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 Optional 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
Optional toppings:
- Salsa
- Sour cream
- Diced avocado
- Diced tomato
- Chopped cilantro
- Chopped green onion
Instructions
- 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.