The baked cheesy enchiladas garnished with fresh chopped parsley.
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Cheesy Breakfast Enchiladas Recipe

Savory pork sausage, fluffy eggs, and cheddar cheese are the stars in our cheesy breakfast enchiladas recipe. Breakfast doesn't get much better than this!
Prep Time10 mins
Cook Time35 mins
None0 mins
Total Time45 mins
Course: Breakfast
Cuisine: American, Mexican, Tex Mex
Keyword: breakfast enchiladas, breakfast enchiladas recipe, breakfast sausage enchiladas, breakfast sausage enchiladas recipe, enchiladas recipe, sausage enchiladas, sausage enchiladas recipe
Servings: 10 Servings
Calories: 412kcal
Author: Berly's Kitchen

Equipment

Ingredients

  • 1 Lb. Breakfast Sausage (we used pork)
  • 1 Cup White Onion (diced)
  • 1 Cup Bell Pepper (diced, we used green, red, and yellow)
  • 7 Ounces Green Chilies (we used one ((1)) can of Hatch chilies)
  • 2 Cups Cheddar Cheese (shredded)
  • 8 Large Flour Tortillas (we used large taco sized)
  • 8 Large Eggs (beaten)
  • 10 Ounces Green Chili Sauce (we used one ((1)) can Old El Paso)
  • Salt and Pepper to Taste

Instructions

  • Preheat the oven to 400 F., and set aside a large baking dish (see notes regarding size options).
  • In a large skillet, cook the sausage, onion, and bell peppers over low-medium heat. Break up the sausage into small pieces, and cook until it’s no longer pink (about 7-10 minutes). When the sausage is finished cooking, add the green chiles, and cook an additional 2-3 minutes.
  • While the sausage cooks, place the eggs in a medium bowl along with the salt and pepper. Use a whisk or fork to beat the eggs. After the sausage and peppers are cooked, add the eggs to the sausage mixture and scramble over low-medium heat. Scramble until the eggs are soft and cooked through.
  • Remove the sausage and egg mixture from heat, and prepare to assemble the enchiladas. Place ⅓ to ½ cup of the filling into a tortilla and roll it tightly leaving the ends open. Line the filled tortillas into the baking dish so they fit against each other snuggly.
  • Top the enchiladas with the enchilada sauce, and use a spatula to smooth it out evenly. Cover the enchiladas with shredded cheese, and transfer the pan to the oven.
  • Bake for 15 minutes or until the cheese is melted and the sauce is bubbling around the edges.
  • Serve hot topped with your favorite toppings like sour cream, tomatoes, bacon, cilantro, green onions, green chiles, or pico de gallo.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one (1) breakfast enchilada. Actual calories will vary. The breakfast enchiladas can be stored, in a covered container, in your fridge for up to three (3) days. Additional notes:
**If making 8 enchiladas, they will fit snuggly into a 7 x 11 dish, although the ends will be slightly squashed.**
**A 9 x 13 inch baking dish can be used to make 8 or 10 enchiladas, but it may be necessary to add extra enchilada sauce.**

Nutrition

Serving: 8Ounces | Calories: 412kcal | Carbohydrates: 22g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 1105mg | Potassium: 394mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1165IU | Vitamin C: 27mg | Calcium: 228mg | Iron: 3mg
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