Description
These breakfast enchiladas are filled with fluffy scrambled eggs, savory sausage, and melty cheese, all wrapped in soft tortillas and baked in a creamy salsa sauce. Perfect for brunch or meal prep!
Ingredients
Scale
- 8 large flour tortillas
- 8 large eggs
- 1 pound cooked breakfast sausage, crumbled
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup salsa
- 1/2 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, whisk together eggs, milk, salt, and pepper. Scramble in a skillet until just set.
- Stir in the cooked sausage and half of the shredded cheese.
- Spread a few spoonfuls of salsa across the bottom of the baking dish.
- Fill each tortilla with the egg-sausage mixture, roll them up, and place seam-side down in the dish.
- Top with the remaining salsa, cheese, and green onions.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Let rest for 10 minutes before serving. Garnish as desired and enjoy!
Notes
- Warm tortillas before filling to prevent cracking.
- Use parchment paper under enchiladas for easy cleanup.
- Swap sausage for veggies or plant-based protein if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 215mg