Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a hearty and flavorful way to start your day. Packed with savory sausage, fluffy eggs, and melted cheese, these enchiladas bring comfort and zest to the breakfast table. Whether baked or made in an Instant Pot, they’re easy to prepare and perfect for sharing.
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
- 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
- Step 1: In a skillet, cook sausage over medium heat until browned and crumbly. Drain excess fat and set the sausage aside.
- Step 2: In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet and scramble until just set. Stir in half of the shredded cheese.
- Step 3: Spoon the egg and sausage mixture evenly onto each tortilla. Roll them up and place seam-side down in a greased baking dish.
- Step 4: In a separate bowl, mix together the soup, sour cream, garlic powder, and onion powder until smooth. Pour this mixture over the rolled tortillas in the baking dish.
- Step 5: Sprinkle the remaining cheese evenly on top of the enchiladas.
- Step 6: For the oven method: bake uncovered at 350°F (175°C) for 25–30 minutes, until the sauce is bubbly and the cheese is melted.
- Step 7: For the Instant Pot method: place the baking dish on a trivet inside the Instant Pot with 1 cup of water below. Cover the dish with foil, close the lid, and pressure cook on high for 10 minutes. Perform a quick release after cooking.
- Step 8: Garnish with optional toppings such as green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Use turkey sausage for a leaner option without sacrificing flavor.
- Swap cheddar cheese for pepper jack to add a spicy kick.
- Prepare the night before and refrigerate the assembled enchiladas for a convenient breakfast.
- For a vegetarian version, substitute sausage with sautéed mushrooms and bell peppers.
Storage
Store any leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through. Avoid reheating in the Instant Pot to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they are less flexible and may tear when rolled. Warming them before filling helps prevent cracking.
How do I make this recipe dairy-free?
Use dairy-free cheese alternatives and substitute sour cream with a plant-based version. Choose a dairy-free cream soup or make your own sauce to keep it dairy-free.
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Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas are a hearty and delicious way to start your day, combining fluffy scrambled eggs, savory sausage, and melty cheddar cheese wrapped in warm flour tortillas, all topped with a creamy sauce and baked to perfection. Optional toppings like green onions, salsa, avocado, and jalapeños add a fresh and spicy kick to customize your breakfast.
Ingredients
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 it is browned and crumbly. Drain off any excess fat and set the cooked sausage aside.
- Prepare the Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble the eggs over medium heat until they are just set but still moist. Stir in half of the shredded cheddar cheese while the eggs are still warm.
- Assemble the Enchiladas: Lay out each flour tortilla and evenly distribute the scrambled eggs and cooked sausage mixture inside. Roll up each tortilla tightly and place them seam-side down in a greased baking dish.
- Make the Sauce: In a small bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Mix well until smooth.
- Top the Enchiladas: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake in the Oven: 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.
- Alternate Instant Pot Method: Place the dish on a trivet inside the Instant Pot with 1 cup of water at the bottom of the pot. Cover the dish tightly with foil. Pressure cook on high for 10 minutes, then perform a quick release of the pressure.
- Garnish and Serve: Remove the enchiladas from the oven or Instant Pot and garnish with your choice of green onions, salsa, avocado slices, and jalapeños before serving.
Notes
- You can substitute the breakfast sausage with turkey sausage for a leaner option.
- For a spicier version, add diced jalapeños inside the tortillas before rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Using cream of chicken soup lends a traditional flavor, but cream of mushroom offers a nice variation.
- To make this recipe gluten-free, use gluten-free tortillas and verify the soup is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, breakfast casserole, sausage and eggs, cheesy enchiladas, easy breakfast recipe
