Description
These Breakfast Enchiladas are a hearty and delicious morning meal combining savory sausage, fluffy scrambled eggs, and melted cheddar cheese wrapped in warm flour tortillas. Topped with a creamy sauce made from soup and sour cream, then baked until bubbly, they make a perfect dish for family breakfasts or brunch gatherings.
Ingredients
Scale
Main Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce Ingredients
- 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 browned and crumbly. Once cooked, drain excess fat and set the sausage aside.
- Prepare the Scrambled Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Scramble the eggs in a skillet over medium heat until they are just set, then stir in half of the shredded cheddar cheese until melted and combined.
- Assemble the Enchiladas: Lay out each flour tortilla and fill with a portion of the scrambled eggs and cooked sausage. Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Make the Sauce: In a separate bowl, combine the cream of mushroom or chicken soup with sour cream, garlic powder, and onion powder. Mix until smooth and pour evenly over the assembled enchiladas in the baking dish.
- Add Toppings: Sprinkle the remaining shredded cheddar cheese evenly over the sauce-covered enchiladas.
- Bake in Oven: Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted.
- Instant Pot Option: Alternatively, place the baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover the dish with foil and pressure cook on high for 10 minutes, then perform a quick release of pressure.
- Add Garnishes and Serve: Once cooked, garnish the enchiladas with optional toppings such as chopped green onions, salsa, sliced avocado, and jalapeños before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Choose cream of mushroom or cream of chicken soup based on your preference.
- Be careful not to overcook the scrambled eggs initially, as they will cook more in the oven or Instant Pot.
- For a spicier dish, add jalapeños inside the filling or on top as a garnish.
- This dish can be prepared ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Enchiladas, savory breakfast, sausage and egg enchiladas, cheesy breakfast recipe, baked breakfast enchiladas
