Description
Discover how to break enchiladas naturally without any hassle. Get tips for a delicious homemade dinner. Try it tonight!
Ingredients
Scale
- 8 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas (8-inch size)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 8 ounces breakfast sausage, cooked and crumbled
- 6 strips bacon, cooked and chopped
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups enchilada sauce (red or green)
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for serving)
- Sour cream (for serving)
- Hot sauce (optional, for serving)
Instructions
- Step 1: Prepare Your Filling Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Heat olive oil in a large skillet over medium heat, then add diced onions and bell peppers. Sauté for 4-5 minutes until they begin to soften. Pour in the egg mixture and cook, gently stirring occasionally, until eggs are just barely set but still slightly wet. Remove from heat and fold in the cooked sausage, bacon, and 1 cup of each cheese. The residual heat will continue cooking the eggs slightly.
- Step 2: Assemble Your Enchiladas Spread 1/2 cup of enchilada sauce across the bottom of your prepared baking dish. Warm your tortillas for easier rolling. Place about 1/3 cup of the egg mixture down the center of each tortilla. Roll them up tightly and place seam-side down in the baking dish, arranging them in a single row. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely to prevent drying out.
- Step 3: Bake to Perfection Sprinkle the remaining 1 cup each of cheddar and Monterey Jack cheeses over the sauce-covered enchiladas. Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown in spots. For an extra golden top, you can broil for the final 1-2 minutes, watching carefully to prevent burning.
- Step 4: Serve and Garnish Remove your Breakfast Enchiladas from the oven and let them rest for 5 minutes before serving. This resting period allows the enchiladas to set slightly, making them easier to serve while ensuring they retain their heat. Top with sliced green onions, fresh cilantro, diced avocado, and a dollop of sour cream. Serve immediately with hot sauce on the side for those who enjoy an extra kick to start their morning.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg