Breakfast Enchiladas Recipe
These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in soft flour tortillas. Topped with a creamy sauce made from cream of mushroom or chicken soup and sour cream, they make a hearty and satisfying breakfast baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Enchiladas
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions
- Salsa
- Avocado
- Jalapeños
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbly. Drain the excess fat and set the sausage aside.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into a skillet and scramble the eggs over medium heat until just set but still moist. Stir in half of the shredded cheddar cheese and remove from heat.
- Assemble the enchiladas: Place a portion of the egg and sausage mixture into each flour tortilla. Roll the tortillas tightly and place seam-side down in a greased baking dish.
- Prepare the sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder. Mix until smooth.
- Add sauce and cheese: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake (Oven method): Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Instant Pot alternative: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water beneath the trivet. Cover the dish with foil to prevent condensation. Pressure cook on high for 10 minutes, then perform a quick release before removing.
Notes
- You can substitute turkey sausage for a leaner option.
- For a vegetarian version, replace sausage with sautéed vegetables or plant-based sausage.
- Optional toppings like green onions, salsa, avocado, and jalapeños add extra flavor and texture.
- If using the Instant Pot, ensure your baking dish fits inside and use foil to keep moisture from dripping onto the food.
- This recipe pairs well with a side of fresh fruit or breakfast potatoes.
Keywords: breakfast enchiladas, sausage breakfast, baked breakfast, cheesy breakfast, easy breakfast recipe
Find it online: https://spatulaqueen.com/breakfast-enchiladas-recipe-2/
