Breakfast Enchiladas

These Simple and Delicious Breakfast Enchiladas are perfect for breakfast, lunch, or dinner.  They’re relatively quick to throw together and use ingredients I usually have on hand.  Best of all, it’s delicious and a meal even most kiddos will eat!   

 

 

I love all kinds of Mexican food. From the authentic version—I live in Arizona so we have plenty of that—to the watered down midwestern version—mostly what I had growing up—I’ll take any of it.

 

 

These enchiladas are delicious and come together fairly quickly while not dirtying too many dishes for a fast clean up. Plus, it contains a relatively short list of ingredients you can easily keep on hand, which makes it a great stand-by option for a busy mama. 

 

Ingredients

Sausage: I’m feeding littles and a husband that’s not the biggest fan of spicy food so I generally just opt for a regular breakfast sausage, but you could totally use hot sausage or even chorizo to bump up the flavor. 

Eggs: I love to use a cage free egg. I think it’s a very easy way to add in a high-quality protein. My favorite is from happy eggs, but any egg from any brand will do the job! 

Tortillas: When I have more time I like to make my own, but any 10-inch (???) store bought tortillas will do the trick. 

Cheese: I like to use the mexican blend, but I’m also all about getting dinner on the table so if I don’t have the mexican blend on hand, I just use whatever’s in my fridge’s cheese drawer.   

Enchilada Sauce: My family prefers green enchilada sauce, but if you prefer red, go for it!

Salsa: My family generally enjoys a smoother salsa to a chunky salsa, but again you pick your family’s favorite!

Hot Sauce: My favorite is challula and I don’t generally add enough to make the dish spicy (remember, I’m feeding littles and sensitive husband) just enough to add a little flavor. If you’re nervous feel free to leave it out. If you love spicy food, add in extra. You can always adapt meals to fit your families preferred tastes.  

Seasonings: Just the basics–salt, pepper, onion powder, garlic powder, and taco seasoning.  Don’t have one of these? Just leave it out! Want to add something else? Do it!  

 

Instructions

Add the sausage and the onion powder, garlic powder, and taco seasoning to a large skillet to brown. I’m not one for random kitchen gadgets that only do one thing, but if you don’t have a meat masher for browning meat, you need to get one.

 

 

While the sausage is browning, scramble your eggs with salt and pepper. If you want your scrambled eggs to be extra fluffy, add ¼ cup of milk. Scrambling eggs is a great task for little hands to help with! 

 

 

Once your sausage is done cooking, spoon it into a large bowl. Leave the extra grease in the frying pan to help keep the eggs from sticking. Pour the eggs straight into the pan and scramble them. I like to cook the eggs until they are almost done, but still a little wet. I find this helps keep them from drying out while the enchiladas are cooking in the oven. 

 

Once your eggs are done cooking, add them to the bowl with your sausage. Then add in your cheese, hot sauce, salsa and mix everything together. 

 

 

Next, take out a 9×13 baking dish and add ¼ cup of your enchilada sauce to the bottom of the dish to keep the tortillas from sticking. You could alternatively spray with a cooking spray.  

 

Now, add ½ cup of your mixture to each tortilla and wrap it like a burrito. Repeat this step until your mixture is gone. It should fill about nine tortillas. 

 

 

Top your completed enchiladas with the remaining enchilada sauce. Finally, top with cheese (feel free to be a little heavy handed here. Who doesn’t love cheese?). 

 

 

Bake your enchiladas uncovered in the oven on 350 for about 30 minutes. You may want to broil on high for an additional 2 minutes to brown the cheese. 

 

Serve and enjoy! 

 

Love,

     this mama