BREAKFAST ENCHILADAS
Breakfast enchiladas made with breakfast sausage, eggs, onion, garlic, tortillas, and cheese.
Ingredients
Enchiladas
- 1 lb breakfast sausage (I used spicy turkey sausage)
- 10 large eggs
- 1/2 onion (diced)
- 2 cloves garlic (diced)
- 1 tbsp butter (to cook the onion and garlic)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup milk (to add to the eggs)
- 1 cup shredded Mexican cheese (to add to the sausage when it's done cooking. Any cheese is fine)
- 1 4 oz can of diced green chili peppers
- 1 10 oz can of green enchilada sauce
- 1/2 cup heavy cream
- 1/4 tsp chili powder
- 10 tortillas
- 1 cup shredded Monterrey Jack or Pepper Jack cheese
Optional Toppings
- salsa
- sour cream
- jalapenos
- diced tomato
- cilantro
- sliced avocado
Instructions
- In a large frying pan, brown the sausage.
- Once the sausage is done, put it on a plate and set aside so you can use the pan for the eggs. (or you can just use a second frying pan like I did in the video and cook them at the same time)
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Put the butter, onion and garlic in the pan and cook until soft.
- Pour the scrambled eggs in the pan and cook until almost done.
- Add the cooked sausage, diced green chilis, and 1 cup shredded cheese to the pan with the eggs. Mix together.
- In a medium bowl, whisk together the enchilada sauce, heavy cream, and chili powder. Set aside.
- In a 9x13 baking dish, pour a little bit of the sauce over the bottom just to coat it slightly.
- Spoon the sausage and egg mixture into the center of a tortilla and roll. Place in pan seam side down. Repeat until all the of the filling has been used.
- Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
- Bake at 350 degrees for 30 minutes, or until you see the sauce bubbling slightly.
- Top with optional toppings. Enjoy!