Description
Breakfast Enchiladas: Cheesy scrambled eggs, crispy bacon, and zesty enchilada sauce baked to perfection for a crowd-pleasing morning feast!
Ingredients
Scale
- 8 flour tortillas (8-inch/20cm diameter)
- 10 large eggs
- 1/3 cup (80ml) milk
- 1 pound (450g) breakfast sausage or bacon, cooked and crumbled
- 2 cups (220g) shredded cheddar cheese, divided
- 1/4 cup (40g) diced red bell pepper
- 1/4 cup (40g) diced green bell pepper
- 1/3 cup (50g) diced onion
- 2 tablespoons (30ml) olive oil
- 2 cups (480ml) red enchilada sauce
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Filling Heat olive oil in a large skillet over medium heat. Add diced onions and peppers, sautéing until they begin to soften, about 3-4 minutes. The vegetables should retain a slight crunch. Season with a pinch of salt and pepper to enhance their natural flavors. Meanwhile, in a medium bowl, whisk together eggs and milk until well combined, creating a silky mixture that will yield fluffy eggs.
- Step 2: Cook the Eggs Pour the egg mixture into the skillet with the vegetables. Cook over medium-low heat, gently stirring occasionally with a silicone spatula. Remember to remove the eggs from heat when they’re just barely set but still glossy – they’ll finish cooking in the oven. Fold in the cooked breakfast meat and half of the shredded cheese, stirring just until incorporated.
- Step 3: Prepare Baking Dish Preheat your oven to 350°F (175°C). Spread 1/2 cup of enchilada sauce across the bottom of a 9×13 inch (23x33cm) baking dish. This sauce layer prevents sticking and adds flavor to the bottom of your breakfast enchiladas.
- Step 4: Assemble the Enchiladas Warm tortillas using your preferred method. Place about 1/3 cup of the egg filling along the center of each tortilla. Roll them up tightly and place seam-side down in your prepared baking dish. Arrange them snugly against each other to maintain their shape during baking.
- Step 5: Add Sauce and Cheese Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they’re completely covered to prevent drying out. Sprinkle the remaining cheese over the top, creating an even layer that will melt into a golden, bubbly crust.
- Step 6: Bake to Perfection Bake in the preheated oven for 20-25 minutes until the cheese is completely melted and the edges begin to bubble. For an extra golden top, broil for the final 2 minutes, watching carefully to prevent burning. Let stand for 5 minutes before serving to allow the breakfast enchiladas to set.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 calories per serving
- Sugar: 4 grams
- Sodium: 710 mg
- Fat: 27 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 280 mg
Keywords: Breakfast Enchiladas