Breakfast Enchiladas
An epic recipe to make for family or overnight guests, Breakfast Enchiladas feature baked, cheesy tortillas stuffed with sausage, eggs, and black beans.
Servings: 8 servings
Calories: 404kcal
Ingredients
- 1 medium yellow onion (about 5 ounces)
- 1 green bell pepper
- 16 ounces bulk sausage, spicy or mild (Chorizo is a great choice if you like spicy)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream
- ⅓ cup black beans, drained
- 8 flour tortillas 8-inch size
- 1¼ cups shredded Mexican blend cheese, divided
To add before baking:
- ½ cup red enchilada sauce
- 1 jalapeño pepper, seeds removed and sliced into rings
Optional toppings:
- Salsa (to serve with the enchiladas)
- Sour cream (to serve with the enchiladas)
Instructions
Cook the sausage mixture
- Dice the yellow onion. Remove the stem and seeds from the green pepper, and dice the pepper as well.
- Crumble the sausage into a large nonstick skillet. Add in the onion and pepper. Cook the mixture over medium-high heat, stirring often until the sausage is cooked through and the vegetables are soft - about 10 minutes.
- Transfer the mixture to a bowl and hold it aside. Wipe out the pan
Scramble the eggs
- Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, the salt and pepper.
- Heat the skillet over medium heat. When the pan is hot, pour the egg mixture into the pan.
- Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.)
- Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are done—cooked with no liquid left, but the eggs are still jiggly—remove the pan from the heat.
- Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the enchiladas
- Spray a 9x3-inch baking dish with nonstick spray.
- Have the sausage mixture, scrambled eggs, black beans, and shredded cheese ready along with the flour tortillas.
- Set ¼ cup of the shredded cheese aside - this will go on top of the enchiladas just before baking.
- Lay 1 tortilla flat on the work surface. Spoon some of the sausage mixture into the middle. Then spoon some scrambled egg in next to the sausage. Add about a tablespoon of black beans over the eggs and sausage, followed by a couple tablespoons of the shredded cheese.
- Roll up the tortilla over the fillings, then place it in the pan with the seam side down.
- Repeat these steps to fill and roll the rest of the enchiladas and fit them into the pan.
- Cover the pan tightly with plastic wrap and refrigerate the enchiladas overnight.
Top and bake the enchiladas
- Preheat the oven to 375° F.
- Remove the plastic from the pan. Pour the enchilada sauce down the middles of all 8 enchiladas. Sprinkle the ¼ cup of cheese you set aside over the tops of the enchiladas, followed by the jalapeño rings.
- Spray a sheet of foil with nonstick spray, then place it spray side down over the pan, crimping the edges.
- Bake the enchiladas for 30 minutes. Then, remove the foil and bake the enchiladas for 5 more minutes: they should be hot in the centers and the cheese on top melted. Don't let the tortilla edges get too brown.
- Remove the pan from the oven and plate the enchiladas while they're hot. Serve them with salsa and sour cream.
- Leftover enchiladas can be wrapped and refrigerated for up to 3 days. Reheat them in the microwave or covered in the oven until they're hot.
Notes
- Use 8-inch round flour tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in these overnight breakfast enchiladas. If you like a spicy kick, chorizo is a great choice for these.
Nutrition
Serving: 1enchilada | Calories: 404kcal | Carbohydrates: 21g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 261mg | Sodium: 955mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 3mg
