Breakfast enchiladas are a hearty way to start your day, and they are a great breakfast for dinner option as well. The combination of the sausage and egg filling with the cheese sauce makes for a tasty bite every time.
If you are looking for a filling savory breakfast, you are in the right place. These enchiladas are sure to fill your belly and make your taste buds sing.
This recipe was created because I was in the mood for yummy Tex-Mex flavors but had a glut of breakfast sausage and eggs that needed used. Luckily, Little Dude and I love breakfast for dinner, so we didn’t need to be convinced to dig in.
We have made breakfast chimichangas and smothered breakfast burritos before and they were delicious, but this time we wanted to do something a little bit different. So, instead of sausage gravy we used a green chili cheese sauce and boy was it good too.
And there are so many ways you could customize these enchiladas to make them your own. That way you can use your favorite flavors or whatever you have on hand.
Carlee’s Tips and Tricks
We used hot breakfast sausage for a little extra spice. However, regular breakfast sausage or fresh chorizo would also be tasty. You could even use bits of ham instead if you have some on hand.
I would have loved to add some peppers and onions to the mix, but I knew Little Dude would revolt. So, I left them out.
If you want to add them in, go ahead and cook them until tender when your sausage is almost done. Remove everything from the pan and let the grease drain on a paper towel while you make the scrambled eggs.
You have plenty of options when it comes to the cheese as well. I used Monterey Jack, but pepper jack or Colby jack would also be delicious.
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Pretty much any good melting cheese would do, but I personally wouldn’t use a really strong cheese. You want the flavor to add to the enchiladas, not take it over.
If you aren’t in the mood for cheese sauce, try these scrambled egg enchiladas with homemade red enchilada sauce instead. They are delicious both ways.
Topping Your Sausage and Egg Enchiladas
The enchiladas will emerge from the oven looking like heaven. The sauce should be bubbly and hot and the edges of the tortillas will be toasted a bit.
Of course you can eat them just like that. But, like a lot of Tex-Mex food, adding toppings can take them to the next level.
We kept it simple with some fresh cilantro and tomatoes. It added a pop of freshness which was nice with the heavier sauce and filling.
Salsa would be another great option. Or some slices of pickled jalapenos would add some kick.
My husband puts sour cream on everything, so you could try that too. Some avocado would be yummy too.
The enchiladas are good and filling, so you don’t need much else to go with them. Though a little fresh fruit would be good or a green salad if you are enjoying them later in the day.
Breakfast Enchiladas
Ingredients
Enchiladas
- 1 pound breakfast sausage
- 12 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 flour tortillas (8-inch)
Cheese Sauce
- 2 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups milk
- 8 ounces Monterey Jack cheese
- 4.5 ounces chopped green chiles
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch casserole dish.
- Brown 1 pound breakfast sausage in large skillet. Remove from skillet and drain on paper towels, leaving just a little bit of grease in the skillet to cook the eggs.
- Mix together the 12 large eggs, ½ cup milk, ½ teaspoon salt and ¼ teaspoon pepper. Pour into skillet. Cook over medium heat until the eggs are most of the way cooked, then stir the sausage back into the pan and remove from the heat.
- Take about ⅓ to ½ cup of the egg and sausage mixture and put it down the center of a tortilla. Roll the tortilla around the filling and place seam side down in the prepared casserole. Continue until all of the eggs and 8 flour tortillas have been used.
- Quicky wipe out the skillet, then return it to the stove. Add the 2 Tablespoons butter and melt over medium-low heat.
- Add the 3 Tablespoons all-purpose flour and whisk until smooth. Continue to cook and stir for a minute or two.
- Increase the heat to medium and gradually add the 2 cups milk as you whisk. Cook until thickened, about 5 minutes.
- Stir in the 8 ounces Monterey Jack cheese and 4.5 ounces chopped green chiles. Continue to stir and remove from the heat with the cheese is just melted.
- Pour over enchiladas and bake for about 30 minutes or until the sauce is bubbly and the edges of the tortillas are slightly browned.
- Serve with your desired toppings.
Notes
- We like using hot breakfast sausage for a little more spice. You can also try ham or omit the meat if you prefer. Feel free to add sauteed peppers and onions too if you would like.
- You can also experiment with the cheese. Colby Jack is good and pepper Jac would add even more kick.
- Store the leftovers in an airtight container in the refrigerator for up to 4 days.
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I want these right now! That cheese sauce…. yowzer!
It is so good! Thanks, Karen.
Sounds scrumptious and very festive looking too!
Thank you!