Cheesy Breakfast Enchiladas Recipe
Servings: 10 Servings
Ingredients
- 1 pound bulk breakfast sausage
- 1 cup white onion diced
- 1 cup bell pepper any variety; diced
- 7 ounces diced green chilies 1 can
- 8 large eggs beaten
- Salt and pepper to taste
- 8 flour tortillas taco-sized
- 10 ounces green enchilada sauce 1 can
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400 F., and set aside a large baking dish (see notes regarding size options).
- In a large skillet, cook the sausage, onion, and bell peppers over low-medium heat. Break up the sausage into small pieces, and cook until it’s no longer pink (about 7-10 minutes). When the sausage is finished cooking, add the green chiles, and cook an additional 2-3 minutes.1 pound bulk breakfast sausage, 1 cup white onion, 1 cup bell pepper
- While the sausage cooks, place the eggs in a medium bowl along with the salt and pepper. Use a whisk or fork to beat the eggs. After the sausage and peppers are cooked, add the eggs to the sausage mixture and scramble over low-medium heat. Scramble until the eggs are soft and cooked through.7 ounces diced green chilies, 8 large eggs
- Remove the sausage and egg mixture from heat, and prepare to assemble the enchiladas. Place ⅓ to ½ cup of the filling into a tortilla and roll it tightly leaving the ends open. Line the filled tortillas into the baking dish so they fit against each other snuggly.8 flour tortillas
- Top the enchiladas with the enchilada sauce, and use a spatula to smooth it out evenly. Cover the enchiladas with shredded cheese, and transfer the pan to the oven.10 ounces green enchilada sauce, 2 cups sharp cheddar cheese
- Bake for 15 minutes or until the cheese is melted and the sauce is bubbling around the edges.
- Serve hot topped with your favorite toppings like sour cream, tomatoes, bacon, cilantro, green onions, green chiles, or pico de gallo.
Notes
The calories listed are an approximation based on the ingredients and a serving size of one (1) breakfast enchilada. Actual calories will vary. The breakfast enchiladas can be stored, in a covered container, in your fridge for up to three (3) days. Additional notes:
**If making 8 enchiladas, they will fit snuggly into a 7 x 11 dish, although the ends will be slightly squashed.**
**A 9 x 13 inch baking dish can be used to make 8 or 10 enchiladas, but it may be necessary to add extra enchilada sauce.**
Nutrition Facts
Cheesy Breakfast Enchiladas Recipe
Serving Size
2 enchiladas
Amount per Serving
Calories
381
% Daily Value*
Fat
25
g
38
%
Saturated Fat
10
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
186
mg
62
%
Sodium
976
mg
41
%
Potassium
263
mg
8
%
Carbohydrates
19
g
6
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
19
g
38
%
Vitamin A
1106
IU
22
%
Vitamin C
24
mg
29
%
Calcium
223
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
