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Breakfast Enchiladas

A cozy and delicious dish perfect for breakfast, these enchiladas are filled with eggs, sausage, cheese, and spices, making them a crowd-pleaser for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs for a rich protein boost
  • 1 cup milk feel free to substitute with almond or oat milk for a dairy-free version
  • 1 cup shredded cheese cheddar, pepper jack, or a blend
  • 8 corn tortillas corn tortillas swap for flour if preferred, for a softer texture
  • 1 cup cooked and crumbled breakfast sausage or chorizo a great source of flavor
  • 1 can black beans rinsed, excellent for added protein
  • 1 cup salsa choose mild or spicy based on your preference
  • 1 Fresh cilantro optional, for garnishing
  • to taste Sliced jalapeños for those who like a spicy kick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the eggs and milk until frothy.
  3. Heat a non-stick skillet over medium heat and scramble the eggs until just set, then remove from heat.
  4. In a separate bowl, mix together the cooked eggs, crumbled sausage, black beans, and half of the shredded cheese.
  5. Warm your corn tortillas on a griddle or in the microwave until pliable.
  6. Spoon the filling mixture into each tortilla, roll them up, and place them seam-side down in a greased 9x13 inch baking dish.
  7. Pour the salsa evenly over the assembled enchiladas and top with the remaining cheese.
Baking
  1. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges begin to crisp up.
  2. Garnish with fresh cilantro and sliced jalapeños before serving warm.

Notes

You can prepare everything in advance and cover them tightly in the fridge, then simply bake them when you’re ready. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat them in the oven for best results.