Sausage Breakfast Enchiladas
These Sausage Breakfast Enchiladas transform morning favorites into an impressive dish that's perfect for both intimate breakfasts and large gatherings. Flour tortillas wrap around a savory filling of breakfast sausage, fluffy eggs, and bell peppers, all smothered in a creamy green chile sauce. Make them ahead for easy morning baking or serve as a crowd-pleasing breakfast-for-dinner option.
Ingredients
For the filling
- 1 pound breakfast sausage mild or hot
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese divided
- 1/2 cup diced red bell pepper
- 1/3 cup sliced green onions divided
- 8 flour tortillas 8-inch size
For the sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup sour cream
- 1 can 4 oz diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For serving (optional)
- Diced avocado
- Pico de gallo or salsa
- Additional sour cream
- Hot sauce
- Chopped fresh cilantro
- Lime wedges
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles as it browns (about 7-8 minutes). Transfer to a paper towel-lined plate to drain excess grease, reserving about 1 tablespoon of drippings in the pan.
- Prep the eggs: In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Scramble the eggs: Return the skillet to medium-low heat. Add the egg mixture and cook, stirring gently, until just set but still slightly moist (about 3-4 minutes). They should be slightly underdone since they'll cook more in the oven. Remove from heat.
- Combine the filling: In a large bowl, gently mix the cooked sausage, scrambled eggs, 1/2 cup of the cheddar cheese, diced bell pepper, and half the green onions.
- Make the sauce: In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer, stirring constantly until thickened, about 3-4 minutes. Remove from heat and stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper until smooth.
- Prepare for assembly: Preheat oven to 350°F. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
- Assemble the enchiladas: Spoon about 1/2 cup of the filling mixture onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining sauce evenly over the enchiladas, making sure to cover all the tortillas (this prevents them from drying out). Sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
- Garnish and serve: Sprinkle with remaining green onions and any optional toppings. Serve warm.
Notes
- Make-ahead magic: You can assemble the entire dish the night before, cover tightly with foil, and refrigerate. In the morning, allow the dish to sit at room temperature for about 15-20 minutes while the oven preheats, then bake as directed, adding 5-10 minutes to the covered baking time.
- For a spicier version, use hot breakfast sausage and add a diced jalapeño to the filling.
- The eggs should be slightly undercooked when you mix them into the filling, as they'll continue cooking in the oven.
- Corn tortillas can be substituted for flour tortillas for a gluten-free option, but they may crack when rolling. To prevent this, warm them briefly in the microwave between damp paper towels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat covered in a 350°F oven until warmed through.
- For a lighter version, use turkey breakfast sausage and low-fat dairy products.
- If you're feeding a large group, this recipe easily doubles—just use two 9x13 baking dishes.