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Easy Breakfast Enchiladas

Easy Breakfast Enchiladas for Effortless Mornings You’ll Love

Discover the joy of Easy Breakfast Enchiladas, a delightful start to your day packed with flavors and ease of preparation.
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Prep Time 30 minutes
Cook Time 45 minutes
Refrigeration Time 8 hours
Total Time 9 hours 15 minutes
Servings: 8 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 16 oz pork sausage Ground turkey can be used for a leaner option.
  • 4 oz green chiles, diced Substitute with jalapeños for more heat or omit for milder taste.
  • 2 cups potatoes o'brien Use hash browns or fresh diced potatoes with onions and peppers as an alternative.
For the Assembly
  • 8 pieces flour tortillas Feel free to try whole wheat or corn tortillas.
  • 2 cups Mexican 3 cheese blend Swap in your favorite shredded cheese blend or vegan cheese for a dairy-free option.
For the Egg Mixture
  • 8 large eggs Egg substitutes like flaxseed meal can be used in vegan versions.
  • 10 oz green enchilada sauce Switch to a spicier sauce or tomatillo salsa for a fresh twist.
  • 2 tbsp milk Use plant-based milk for a dairy-free alternative.
  • ½ tsp salt Adjust according to personal taste preferences.
  • ¼ tsp black pepper Increase for more flavor or substitute with white pepper.

Equipment

  • skillet
  • baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium-high heat, brown the pork sausage for 5-7 minutes. Stir in the green chiles and potatoes o'Brien, cooking for another 3-4 minutes.
  2. Lightly grease a 9"x13" baking dish. Place roughly ⅔ cup of the filling in each tortilla, add 2 tablespoons of cheese, roll up, and place seam-side down in the dish.
  3. In a bowl, whisk together eggs, green enchilada sauce, milk, salt, and black pepper until smooth.
  4. Cover the enchiladas tightly with plastic wrap and refrigerate overnight. (Skip if baking immediately.)
  5. Preheat the oven to 350°F. Cover the dish with foil and bake for 35 minutes, then uncover and bake for another 10 minutes.
  6. Let cool for 5 minutes, then serve with your favorite garnishes.

Nutrition

Serving: 1enchiladaCalories: 325kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 220mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Assembling and refrigerating overnight is a great time-saver for busy mornings.

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