Breakfast enchiladas are a satisfying delicacy food breakfast that combines bold flavors with classic ingredients. This easy recipe features scrambled eggs, breakfast sausage, and cheese wrapped in warm tortillas and topped with a creamy, spiced sauce. Whether you’re hosting a brunch or prepping ahead for busy mornings, these enchiladas are a crowd-pleasing hit!
Why You’ll Love This Recipe
- Customizable: Swap in bacon, veggies, or vegetarian options for a personal touch.
- Make-Ahead Friendly: Assemble ahead of time and bake fresh when needed.
- Rich & Hearty: Packed with protein, creamy cheese, and robust flavors for a filling breakfast.
Ingredients
For the Enchiladas:
- 8–10 large flour tortillas
- 8 large eggs (scrambled)
- 1 lb breakfast sausage (cooked and crumbled)
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced tomatoes (optional)
- ½ cup chopped green onions
- 1 tsp each: garlic powder, onion powder
- Salt and pepper to taste
The Sauce:
- 1½ cups heavy cream
- 1 cup milk
- 1½ cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp each: cumin, chili powder
- Salt and pepper to taste
For Topping:
- ½ cup diced tomatoes or salsa
- Fresh cilantro, sour cream, and extra cheese
Step-by-Step Instructions
1. Prepare the Filling
- Cook breakfast sausage in a skillet until browned; drain excess grease.
- Scramble eggs and mix with sausage, cheese, green onions, seasonings, and optional tomatoes.
2. Assemble the Enchiladas
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Fill each tortilla with the egg mixture, roll tightly, and place seam-side down in the dish.
3. Make the Sauce
- Melt butter in a saucepan over medium heat and whisk in flour. Cook for 1–2 minutes.
- Gradually add milk and cream, whisking constantly until thickened.
- Stir in cheese, cumin, chili powder, salt, and pepper until smooth.
4. Bake
- Pour sauce evenly over the enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
5. Garnish and Serve
- Let enchiladas cool slightly before topping with diced tomatoes, cilantro, and sour cream. Serve with salsa or guacamole.
Tips for Success
- Warm Tortillas: Briefly microwave tortillas to prevent cracking during assembly.
- Extra Creamy: Double the sauce recipe for added richness.
- Add Variety: Include black beans, jalapeños, or sautéed vegetables for more flavor and texture.
Storage and Reheating
- Make Ahead: Assemble the enchiladas the night before and bake the next day.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap individual portions in foil and freeze for up to 2 months. Reheat in the oven for best results.
Creative Variations
- Vegetarian: Replace sausage with a mix of sautéed bell peppers, onions, and spinach.
- Low-Carb: Use low-carb tortillas or swap tortillas with lettuce wraps.
- Southwest Style: Add black beans and corn to the filling for a zesty twist.
Perfect Pairings
- Brunch Drinks: Pair with mimosas, freshly squeezed orange juice, or a steaming cup of coffee.
- Side Dishes: Serve with hash browns, roasted potatoes, or a fresh fruit salad.
Elevate your mornings with these flavorful and versatile Breakfast Enchiladas, a true delicacy food breakfast that’s perfect for any occasion. Whether it’s a weekday treat or a weekend brunch, this recipe is guaranteed to impress!