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
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 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
