Description
Mexican breakfast enchiladas combine comfort and zest for a morning meal that delights palates. Savory tortillas stuffed with eggs, cheese, and chorizo create a hearty start to any day you’ll crave repeatedly.
Ingredients
Scale
- 10 large flour tortillas
- 8 large eggs
- 2 cups (200 grams) shredded cheddar cheese
- 1 cup (100 grams) shredded monterey jack cheese
- 1 pound (450 grams) breakfast sausage, cooked and crumbled
- 2 cups (480 milliliters) heavy cream or half-and-half
- ¼ cup (60 milliliters) milk
- ¼ cup (60 grams) sour cream
- ½ cup (100 grams) salsa or pico de gallo
- ½ cup (75 grams) diced bell peppers (optional)
- ¼ cup (30 grams) diced green onions (optional)
- Fresh cilantro, chopped (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cumin
Instructions
- Preheat Preparation: Ignite the oven to 350F (175C) and delicately grease a 9×13-inch baking dish to prevent adhesion.
- Egg Foundation: Whisk eggs and milk, seasoning with salt and pepper. Scramble in a nonstick skillet until softly set, then momentarily cool.
- Enchilada Assembly: Unfurl tortillas and generously layer with scrambled eggs, sausage crumbles, bell peppers, and cheddar cheese. Roll tightly and position seam-side down in the prepared dish.
- Cream Infusion: Craft a sauce by blending heavy cream with garlic powder, onion powder, cumin, and complementary seasonings. Lavishly drench the assembled enchiladas.
- Cheese Culmination: Cascade Monterey Jack cheese across the surface, ensuring complete coverage.
- Baking Transformation: Shroud with foil and bake for 20 minutes. Unveil and continue baking 10-15 minutes until cheese melts into a golden, bubbling landscape.
- Serving Finale: Rest briefly after oven extraction. Garnish with salsa, sour cream, and cilantro. Serve immediately while warmth and allure remain paramount.
Notes
- Optimize Egg Texture: Scramble eggs gently on low heat to prevent overcooking, creating soft, creamy curds that maintain moisture and prevent dryness in the enchiladas.
- Prevent Tortilla Tearing: Warm tortillas slightly before rolling to increase flexibility, reducing chances of cracking and ensuring smooth, tight enchilada construction.
- Customize Protein Options: Swap sausage with vegetarian alternatives like black beans, tofu, or plant-based crumbles to accommodate different dietary preferences without compromising flavor profile.
- Balance Sauce Consistency: Whisk cream sauce ingredients thoroughly to eliminate lumps, ensuring a smooth, even coating that penetrates and enhances the enchiladas’ overall taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 550
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 300 mg