Breakfast enchiladas are a tasty twist on the classic dish! They’re filled with eggs, cheese, and spicy salsa, wrapped in soft tortillas, and baked until bubbly.
These enchiladas are perfect for breakfast or brunch. They’re super easy to make, and I love serving them with extra salsa on top. Who can resist cheesy goodness in the morning? 😄
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are the perfect vessel for these enchiladas. If you’re watching carbs, you can use corn tortillas, but they’ll be smaller and might need a little more care when rolling.
Eggs: Eggs are the star! They give a rich and fluffy texture. You can swap with egg whites for a lighter option or even use tofu scramble for a vegan twist.
Cheese: Cheddar and Monterey Jack create a delicious cheesy flavor! You could use pepper jack for an added kick or dairy-free cheese if you’re vegan.
Sausage or Bacon: Adding cooked breakfast sausage or bacon adds heartiness. If you want a vegetarian option, try black beans or sautéed veggies for a filling replacement.
Enchilada Sauce: Store-bought works just fine, but if you have time, homemade sauce is amazing! You can also use green enchilada sauce for a different flavor profile.
How Do I Get My Enchiladas Just Right Without Breaking?
Rolling enchiladas can be tricky! Here’s how to assemble them perfectly:
- Warm your tortillas: Heat them slightly to make them pliable. You can wrap them in a damp paper towel and microwave for 15-20 seconds.
- Don’t overfill: Just add enough filling to the center so you can easily roll them without tearing.
- Seal the edges: As you roll, tuck the edges in to keep everything inside. This helps prevent any leakage while baking.
- Cover with sauce: Ensure the tortillas are well-coated to keep them moist and delicious during baking.
With these tips, your breakfast enchiladas will be perfectly rolled and deliciously cheesy every time!
Breakfast Enchiladas
Ingredients You’ll Need:
- 8 large flour tortillas
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked and crumbled breakfast sausage or bacon (optional)
- 1 cup red enchilada sauce (store-bought or homemade)
- 1 small red onion, finely chopped
- 1 tomato, diced
- 1 jalapeño, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for serving)
- Salt and pepper, to taste
- Cooking spray or oil for greasing the baking dish
How Much Time Will You Need?
This delicious breakfast dish takes about 15 minutes to prep and another 20 minutes to bake. So, you’re looking at about 35 minutes total to have these tasty enchiladas ready for your breakfast table!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While that warms up, grab your 9×13-inch baking dish and lightly grease it with cooking spray or a little oil to keep the enchiladas from sticking.
2. Scramble the Eggs
In a bowl, crack the 8 eggs and season them with salt and pepper. Heat a non-stick skillet over medium heat and scramble the eggs until they are just set. Make sure to remove them from heat before they overcook, as they will continue to cook a bit in the oven.
3. Cook Your Meat (Optional)
If you’re adding sausage or bacon, cook it in a separate pan. Make sure it’s browned and crumbled nicely, then drain any excess fat to keep things less greasy.
4. Assemble the Enchiladas
Time to put everything together! Take a tortilla and lay it flat. Spoon some scrambled eggs into the center, add some of your cooked sausage or bacon if you’re using it, and sprinkle a bit of the shredded cheddar and Monterey Jack cheese.
5. Roll and Place
Carefully roll up the tortilla, making sure to keep the filling inside. Place it seam-side down in the greased baking dish. Repeat this for all tortillas.
6. Add Sauce and Cheese
Once all the enchiladas are in the dish, pour the red enchilada sauce evenly over the top, making sure each tortilla gets some sauce. Then, sprinkle the remaining cheese over the top.
7. Add Eggs and Bake
For a fun twist, crack 2 eggs gently on top of the enchiladas, spacing them out evenly. Now pop the dish into the oven and bake uncovered for about 15-20 minutes. You’re looking for melted and bubbly cheese and set egg whites—yummy!
8. Garnish and Serve
Once done baking, remove the enchiladas from the oven. Top them with diced tomatoes, sliced jalapeños, chopped onions, green onions, and fresh cilantro for a burst of flavor. Serve these delicious enchiladas hot with diced avocado on the side!
Enjoy your delightful breakfast of cheesy and savory Breakfast Enchiladas that will surely satisfy your morning cravings!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a great healthier alternative and will work just as well. Just make sure to warm them a bit to make them more pliable for rolling.
Can I Customize the Filling?
Definitely! Feel free to add your favorite ingredients like spinach, bell peppers, or mushrooms. Just sauté any veggies before adding them to the filling for better texture and flavor!
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the microwave or warm them in the oven until heated through.
Can I Freeze These Enchiladas?
Yes! You can freeze them before baking. Just assemble the enchiladas, cover them tightly with foil, and freeze. When ready to eat, bake from frozen, adding an extra 10-15 minutes to the bake time.