Breakfast Enchiladas
Breakfast Enchiladas combine fluffy scrambled eggs, savory breakfast fillings, gooey cheese, and soft tortillas baked until golden. They are simple to prepare and can be assembled ahead of time. The creamy topping keeps every bite moist and flavorful. Fresh herbs and salsa provide a delicious finishing touch. This comforting breakfast is ideal for feeding a crowd. Best of all, it delivers restaurant-quality flavor with minimal effort.
Ingredients
For the Filling
- 8 large eggs
- 8 flour tortillas
- 1 tablespoon butter
- 1 cup cooked breakfast sausage or bacon
- 1 cup diced bell peppers
- ½ cup diced onion
- 2 cups shredded cheddar cheese
- 1 cup Monterey Jack cheese
- Salt to taste
- Black pepper to taste
For the Sauce
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
For Garnishing
- Chopped cilantro
- Green onions
- Salsa
- Avocado slices
- Sour cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat butter in a skillet. Cook onions and bell peppers until softened.
- Add the scrambled eggs. Season with salt and pepper. Cook until just set.
- Mix the cooked sausage or bacon with the scrambled eggs.
- Place the egg mixture onto each tortilla. Sprinkle with both cheeses before rolling tightly.
- Arrange the rolled enchiladas seam-side down in the baking dish.
- Whisk together heavy cream, sour cream, garlic powder, onion powder, and paprika.
- Pour the sauce evenly over the enchiladas. Sprinkle the remaining cheese on top.
- Bake for 30–35 minutes until bubbly and golden.
- Garnish with cilantro, green onions, salsa, avocado, and sour cream before serving.
Notes
- Flour tortillas stay soft after baking.
- Freshly grated cheese melts more smoothly.
- Prepare the dish one day ahead for convenience.
- Do not overcook the eggs before baking.
- Use mild or spicy sausage according to preference.
- Homemade salsa adds fresh flavor.
- Cover with foil if the top browns too quickly.
- Let the casserole rest for five minutes before serving.