Name: Breakfast Enchiladas Recipe
Ingredients: Eggs: 6 large – The main protein and base of the filling.; Tortillas: 8 flour tortillas – These will wrap the filling and serve as the base of the enchiladas.; Cheddar Cheese: 2 cups, shredded – Adds creaminess and a rich, gooey texture.; Breakfast Sausage: 1 pound, cooked and crumbled – Adds flavor and protein to the dish.; Enchilada Sauce: 1 can (15 ounces) – The base for the sauce that covers the enchiladas.; Bell Peppers: 1 cup, diced – Adds a sweet crunch and extra vitamins.; Onions: 1/2 cup, diced – Adds flavor and depth to the filling.; Garlic: 2 cloves, minced – Adds fragrance and flavor to the filling.; Salt and Pepper: To taste – For seasoning the eggs and other ingredients.

Description

Make delicious Breakfast Enchiladas with eggs, cheese, and your favorite breakfast protein. Perfect for a satisfying morning meal.

Ingredients

Eggs: 6 large – The main protein and base of the filling.
Tortillas: 8 flour tortillas – These will wrap the filling and serve as the base of the enchiladas.
Cheddar Cheese: 2 cups, shredded – Adds creaminess and a rich, gooey texture.
Breakfast Sausage: 1 pound, cooked and crumbled – Adds flavor and protein to the dish.
Enchilada Sauce: 1 can (15 ounces) – The base for the sauce that covers the enchiladas.
Bell Peppers: 1 cup, diced – Adds a sweet crunch and extra vitamins.
Onions: 1/2 cup, diced – Adds flavor and depth to the filling.
Garlic: 2 cloves, minced – Adds fragrance and flavor to the filling.
Salt and Pepper: To taste – For seasoning the eggs and other ingredients.

Instructions

Prepare the Sausage: Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through. Remove the sausage from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the diced bell peppers, onions, and garlic. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant. Remove from the skillet and set aside with the sausage.
Scramble the Eggs: In the same skillet, crack the eggs and scramble them over medium heat. Once the eggs are cooked through, season with salt and pepper, and set aside.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Lay the tortillas flat on a clean surface. Spoon the scrambled eggs, cooked sausage, and sautéed vegetables onto the center of each tortilla. Top with a generous amount of shredded cheese.
Roll and Place in Baking Dish: Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
Top with Enchilada Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are all covered. Sprinkle the remaining shredded cheese on top.
Bake the Enchiladas: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.
Serve and Enjoy: Let the enchiladas cool for a few minutes before serving. Top with fresh salsa, sour cream, or avocado if desired. Enjoy your delicious Breakfast Enchiladas!