Breakfast Enchiladas – Hearty Brunch!

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Breakfast Enchiladas – Hearty Brunch!

I decided to embrace my love of Mexican cuisine with these Breakfast Enchiladas. This delicious brunch entree will satisfied even your heartiest appetites! Spicy pork sausage and cheese sauce are folded into scrambled eggs, seasoned with peppers and onions. Then the filled flour tortillas are covered with additional cheese sauce and baked until hot and bubbly. This leaves just enough time to whip up a batch of this easy Spanish Rice. 

Spice It Up or tame It Down

Cheese Sauce – I decided to use a Mexican 3 Cheese blend with jalapenos vs. cheddar. I always lean toward the side of more flavor. You could also pump up the heat by using a can of diced jalapenos vs. green chilies. A layer of cheese sauce under the tortillas would also be a good tweak, so I increased the quantity of sauce in the recipe.

Pork Sausage – the recipe calls for spicy pork sausage. If want to tame things down you could go with regular pork sausage. I want to point out that this recipe uses ground pork sausage, not Italian sausage. I found it packaged in a tube (similar to hamburger) near the bacon.

Scrambled Eggs – the eggs are seasoned with sauteed green peppers, onions and cilantro. I omitted the green pepper and cilantro based on the preferences of my crew. You could also use red vs. green peppers, or swap in a different herb like parsley or basil vs. cilantro.

Folding Tip

As you fill the tortillas, try to overlap the tortilla seams just a little, vs. a lot. Adding sauce to the bottom of the baking dish and minimizing the overlap, will enable the bottoms to soften up more effectively.  

Topping Ideas

I used halved cherry tomatoes and sliced green onion to top my Breakfast Enchiladas. Other ideas would include minced fresh or pickled jalapenos or diced avocado.

A Little Something Sweet – Fruit & Dip

I rounded out the menu with an assortment of fresh fruit and an easy fruit dip. To make the dip, whip 1/2 c. heavy cream, 1 tbsp. powdered sugar and 1/4 tsp vanilla. Then fold in your favorite fruit flavored yogurt. You could opt for 1 c. of cool whip vs. whipped cream as well.

Make Ahead Tip: Did you know you can whip cream a few hours in advance and refrigerate until it’s needed? If it deflates a bit, just fluff it up with a whisk. This worked even after the yogurt was added. In fact, I was able to fluff the fruit dip again with a whisk the next day. Good to know!

Breakfast Enchiladas

Breakfast Enchiladas are a delicious and hearty brunch entree bursting with scrambled eggs, spicy sausage and cheesy chili sauce.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast, brunch, enchiladas

Servings: 6 servings

Author: Adapted from Buzzfeed’s Breakfast Enchiladas

Ingredients

Cheese Sauce

• 1/2 c. 1 stick butter
• 1/2 c. flour
• 4 1/2 c. milk I used whole
• 3 c. 12 oz. shredded Mexican cheese blend or cheddar
• 4.5 oz. can chopped green chilies or jalapenos, undrained
• 3/4 tsp. kosher salt

Enchiladas

• 1 lb. hot ground pork sausage not Italian
• 2 tbsp. butter
• 3/4 c. chopped onion
• 1 green pepper chopped (or red pepper)
• 2 tbsp. chopped cilantro
• 7 large eggs beaten
• kosher salt & pepper to taste
• 6 8 inch flour tortillas

Topping Options

• halved cherry tomatoes
• sliced green onions
• minced fresh or pickled jalapenos
• diced avocado

Instructions

Cheese Sauce

• Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
• Slowly whisk in milk and then whisk frequently until thickened (about 5-8 minutes.)
• Add shredded cheese and canned chilies and stir until smooth. Remove from heat.

Enchiladas

• Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and spread on paper towel lined plate. Top sausage with additional paper towels and blot off grease.
• Melt 2 tbsp. butter in a large nonstick skillet over medium heat, add onion, green pepper and cilantro. Sauté covered 3-5 minutes or until tender. Spread veggies evenly over pan.
• Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist.
• Remove eggs from heat, fold in 1 1/2 cups cheese sauce and sausage.
• Spray 13 x 9 baking dish lightly with cooking spray. Ladle 1 1/2 c. of sauce over bottom of dish.
• Spoon a generous 1/2 cup of egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in baking dish. Pour remaining cheese sauce evenly over tortillas.
• Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.