Breakfast Enchiladas
These breakfast enchiladas are a savory brunch favorite packed with sausage, eggs, and cheese, wrapped in soft tortillas, and baked with a creamy sauce. Ideal for make-ahead meals or feeding a crowd, they’re hearty, comforting, and endlessly customizable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Breakfast
- Method: Baking or Instant Pot
- Cuisine: American
- Diet: Kosher
Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 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: sliced green onions, salsa, avocado, jalapeños
Instructions
- Preheat oven to 350°F (175°C) if using the oven method.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease and set aside.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Scramble the mixture in a nonstick skillet over medium-low heat until just set. Stir in half of the shredded cheese and remove from heat.
- Fill each tortilla with a portion of the egg and sausage mixture. Roll up and place seam-side down in a greased 9×13 inch baking dish.
- In a bowl, mix the cream of soup, sour cream, garlic powder, and onion powder until smooth. Pour the sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheese over the top.
- Bake uncovered for 30 minutes, or until the cheese is melted and bubbly. For Instant Pot: place dish on a trivet with 1 cup water, cover with foil, and pressure cook on high for 10 minutes with a quick release.
- Garnish with your desired toppings before serving.
Notes
- Use fresh tortillas to prevent cracking during rolling.
- You can prepare the enchiladas the night before and bake them in the morning.
- Swap in vegetarian sausage or tofu for a meat-free version.
- To make gluten-free, use GF-certified tortillas and soup.
- Reheat leftovers in the microwave or oven for best results.
Find it online: https://www.recipebyelena.com/breakfast-enchiladas/