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Breakfast Enchiladas

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Delicious breakfast enchiladas filled with fluffy eggs, savory sausage, melty cheese, and zesty enchilada sauce.

Ingredients

Scale
  • 8 large tortillas
  • 6 eggs
  • 1 cup milk
  • 1 cup cooked and diced potatoes
  • 1 cup cooked and crumbled sausage or bacon
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups enchilada sauce
  • Sour cream and cilantro for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the enchiladas when we finish prepping.
  2. Whisk together the eggs, milk, salt, and pepper until well blended.
  3. Stir in the cooked potatoes, sausage or bacon, cheese, onions, and bell peppers into the egg mixture.
  4. Lightly grease a baking dish to prevent sticking.
  5. Take one tortilla, fill it with a portion of the egg mixture, roll it up, and place it seam-side down in the greased baking dish.
  6. Pour the enchilada sauce over the rolled tortillas, ensuring they are generously covered.
  7. Pop the dish into the preheated oven and bake for about 25-30 minutes, or until the eggs are set and the enchiladas are heated through.
  8. Serve hot from the oven, topped with sour cream and fresh cilantro if desired.

Notes

Leftover enchiladas can be stored for up to 3 days in an airtight container. They can also be frozen before baking for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/breakfast-enchiladas-2/

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