These Sausage & Egg Breakfast Enchiladas make a great breakfast recipe or brunch recipe for a crowd. Made with ground sausage, egg and vegetables wrapped in tortillas and topped with enchilada sauce and cheese, they’re a great start to the morning.
Lately we’ve been pretty obsessed with enchiladas. I mean, I’m sure you can tell if you read my blog at all regularly, given that I posted another enchilada recipe like 5 minutes ago (or a few days). So I’ve been turning around ideas in my head for different types of enchiladas because let’s face it, it’s got all the good components of a great meal.
Basically: some type of delicious filling, wrapped in a pillowy blanket of a tortilla, topped with a sauce and typically cheese. If that’s not heaven on a plate just waiting to happen, I’m not sure what is.
So I make a lot of breakfasts the night before or even a day or two before since I commute to work. I don’t like to wake up and make some breakfast because then I’ll probably eat a granola bar and my stomach will be grumbling 20 minutes into my work day. So I try to make different things that I can toss in the fridge and heat up in the morning.
I don’t love eggs reheated. I don’t mind them that much, not as much as some people, but I don’t love the way they taste either. I’m in the camp of soft scrambled eggs, really well whisked with chives mixed in so reheating them sort of detracts from that soft creamy texture.
Anywho. I love Enchiladas warmed up. I think, if possible, they get better the next day when the sauce has soaked in and everything is well combined and delicious. So I thought, why not try a version of Breakfast Enchiladas?
Instead of ground beef or chicken, I’m using a combination of crumbled breakfast sausage and eggs. I added in vegetables like broccoli, white onion and bell pepper to get (sneak) some vegetables into breakfast. I cut the broccoli up really small so it isn’t a dominating flavor but it’s nice to know I’m getting a good start on the day.
Something about the smokiness of enchilada sauce with the mix works really well and the cheese just sets it off. Top it with whatever you like and let me know if you think I’m totally crazy for making breakfast enchiladas?Print
- 1 pd breakfast sausage
- 3 eggs
- 1/4 cup broccoli, chopped finely
- 1/4 cup white onion, minced
- 1/4 cup bell pepper, chopped finely
- 1 1/2–2 cups enchilada sauce
- 12 tortillas (you can use corn or flour, I used corn)
- 1 cup cheese of choice (monterey jack, mexican cheese blend, cheddar, goat cheese, cotija, etc.)
- 1 tsp paprika
- 2 tbsp cilantro
- 2 tbsp olive oil
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- In a large pan over medium heat, add 1 tbsp olive oil. Add minced white onion and stir. Cook for three minutes then add in bell peppers and broccoli. Cook for another three minutes until broccoli and bell peppers start getting some color.
- Add in breakfast sausage and break it up with a spatula.
- While sausage is cooking, whisk three eggs.
- Cook sausage mixture for about 8 minutes until sausage is no longer pink. Add in eggs and mix together.
- Once eggs have set, lightly grease a baking dish with olive oil and some enchilada sauce.
- Place a few spoonfuls of sausage mixture into each tortilla then roll up and place in baking dish seam side down.
- Once all tortillas have been lined up in the baking dish, cover in enchilada sauce then top with cheese.
- Cook for ten minutes until cheese is melted. Top with chopped cilantro.