Easy Breakfast Enchiladas
Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs and breakfast sausage and topped with enchilada sauce and cheese.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 1 green bell pepper, (diced)
- 1/2 medium yellow onion, (diced)
- 1 pound breakfast sausage
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 6 large Pete and Gerry's Organic Eggs, (beaten)
- 1 1/2 cups enchilada sauce
- 8 8-inch flour tortillas
- 1 cup shredded monterey jack cheese
- optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions
Instructions
- 1
Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.
- 2
Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.
- 3
Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.
- 4
Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13x9-inch baking dish.
- 5
Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.
- 6
Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.
- 7
Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.