Breakfast Enchiladas
Total Time
Prep: 25 min. Bake: 25 min.
Yield
8 enchiladas
Breakfast for dinner? We’re in! Breakfast enchiladas deliver scrambled eggs and spicy chorizo, baked under enchilada sauce for an easy yet satisfying meal, any time of day.
Ingredients
- 1/2 pound uncooked chorizo or spicy pork sausage
- 1 small onion, finely chopped
- 1/2 medium green pepper, finely chopped
- 2 teaspoons butter
- 6 large eggs, beaten
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded pepper jack cheese, divided
- 1 can (10 ounces) enchilada sauce
- 8 flour tortillas (6 inches), warmed
- 1 green onion, finely chopped
Directions
- Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
- In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup each cheddar and pepper Jack.
- Spread 1/2 cup enchilada sauce into a greased 11x7-in. baking dish. Spoon 3 tablespoons egg mixture down the center of each tortilla. Roll up and place seam side down in prepared baking dish.
- Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
- Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with green onion.
Nutrition Facts
1 enchilada: 369 calories, 23g fat (10g saturated fat), 189mg cholesterol, 1028mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 20g protein.
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a southwestern kick. —Tahnia Fox, Trenton, Michigan
Recipe Creator
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