Description
Mexican-inspired pot breakfast enchiladas deliver a hearty morning meal packed with flavor. Cheesy eggs, crispy tortillas, and savory fillings create a satisfying breakfast experience you will crave again and again.
Ingredients
Scale
- 1 lb (450 g) breakfast sausage or chorizo
- 8 large eggs
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded monterey jack cheese
- 8 large flour tortillas
- 2 cups (480 ml) red enchilada sauce
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) heavy cream
- ¼ cup (60 g) sour cream
- ½ cup (75 g) diced bell peppers
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup (30 g) chopped fresh cilantro
- ¼ cup (60 g) salsa or pico de gallo
- Sliced avocado
Instructions
- Preheat Preparation: Ignite the oven to 375F (190C) and lightly coat a 9×13-inch baking dish with cooking spray.
- Sausage Transformation: Sizzle breakfast sausage in a skillet over medium heat until golden and thoroughly cooked, draining excess fat meticulously.
- Egg Orchestration: Whisk eggs with milk, seasoning with salt and pepper. Gently scramble in a nonstick pan until softly set, maintaining a delicate texture.
- Filling Fusion: Incorporate cooked sausage and bell peppers into the scrambled eggs, creating a harmonious flavor profile.
- Tortilla Assembly: Distribute the sausage-egg mixture across tortilla centers, sprinkle with cheddar cheese, and roll into compact cylinders, positioning seam-side down in the prepared baking dish.
- Sauce Elevation: Blend enchilada sauce with heavy cream, crafting a luxurious coating. Drench the rolled enchiladas completely, ensuring uniform coverage.
- Cheese Finale: Generously scatter remaining cheese over the sauced enchiladas, creating a golden, melty topping.
- Baking Crescendo: Bake uncovered for 25-30 minutes until cheese bubbles and turns golden brown.
- Garnish and Serve: Rest briefly after removing from oven, then adorn with fresh cilantro, sour cream, salsa, and optional avocado slices. Present immediately as a breakfast masterpiece celebrating vibrant flavors and textures.
Notes
- Control Egg Consistency: Scramble eggs softly to prevent dryness, removing them from heat just before fully set to maintain creamy, tender texture.
- Prevent Tortilla Soggy Syndrome: Lightly toast tortillas before filling to create a moisture barrier, keeping enchiladas structurally intact and preventing sauce-induced sogginess.
- Cheese Melting Technique: Use room temperature cheese for even melting and sprinkle in layers to ensure complete, golden coverage without burning.
- Customize Dietary Needs: Swap pork sausage with turkey or plant-based alternatives, use gluten-free tortillas, and incorporate low-fat cheese for lighter, healthier version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 210 mg