These breakfast enchiladas are a tasty way to start your day! Packed with eggs, cheese, and your favorite fillings, they are rolled up in soft tortillas and smothered in yummy sauce.
Who doesn’t love a breakfast that feels like a fiesta? I can’t resist adding extra toppings like avocado or sour cream. They bring a smile to my morning! 🌮😄
Key Ingredients & Substitutions
Flour Tortillas: These are soft and pliable, perfect for wrapping. If you’re looking for a whole-grain option, feel free to use whole wheat tortillas. Corn tortillas also work, but they may need to be warmed more gently to prevent breaking.
Eggs: Eggs are the star in this recipe. You can use egg whites or a vegetarian egg replacement if you’re watching your cholesterol or are vegan. For added flavor, mix in a splash of hot sauce or salsa to the eggs.
Cheddar Cheese: Cheddar adds that delicious melty goodness. You can substitute with Monterey Jack, Mexican blend cheese, or a dairy-free cheese if needed. I love using a sharper cheddar for extra flavor!
Enchilada Sauce: A red sauce brings a nice flavor. If you prefer a milder taste, you might choose a green enchilada sauce. You can even make your own sauce from canned tomatoes, garlic, and spices if you have the time!
Avocado: Fresh avocado adds creaminess. If you don’t have any, guacamole can also work, or even a dollop of Greek yogurt as a tangy alternative.
How Do You Cook Eggs for Enchiladas Without Overcooking Them?
Achieving perfectly scrambled eggs is key for your breakfast enchiladas. Follow these simple tips for an ideal texture:
- Whisk eggs with milk before cooking to create fluffiness.
- Keep your skillet at medium heat to avoid cooking too quickly.
- Scramble gently! Stir slowly and don’t rush. The eggs will continue to cook a bit after you remove them from heat.
With these steps, your eggs will be light and fluffy, making your enchiladas even tastier!
How to Make Delicious Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 6 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1 cup shredded cheddar cheese, divided
- 1 cup enchilada sauce (red)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1 tablespoon olive oil or cooking oil
For Toppings:
- 1 avocado, diced or mashed
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 1/4 cup chopped green onions or cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 20 minutes to cook, for a total of around 35 minutes. In just over half an hour, you can have a delightful breakfast ready to serve that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This step is crucial for getting those enchiladas nice and bubbly!
2. Prepare the Egg Mixture:
Next, in a bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will be the filling for your enchiladas!
3. Cook the Veggies:
Heat the olive oil in a skillet over medium heat. Add in the diced onions and bell peppers. Sauté them until they are softened and fragrant, which should take about 3-4 minutes.
4. Scramble the Eggs:
Pour the egg mixture into the skillet with the veggies. Gently scramble the eggs until they are cooked through, about 4-5 minutes. If you’re using breakfast sausage or bacon, mix it in after the eggs are cooked. Then, remove from heat.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce in the bottom of a baking dish. Warm the tortillas slightly to make them easier to roll. Place a tortilla on a flat surface, spoon some of the egg mixture down the center, add a sprinkle of cheddar cheese, and roll it up tightly.
6. Arrange in Baking Dish:
Carefully place the rolled enchilada seam-side down into the baking dish. Repeat with the remaining tortillas and filling. Be sure to pack them snugly together!
7. Top with Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the filled tortillas. Then, sprinkle the remaining shredded cheddar cheese on top for that melty finish!
8. Bake and Serve:
Place the baking dish in the preheated oven and bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving.
9. Add Your Favorite Toppings:
Top the enchiladas with dollops of sour cream, diced avocado, diced tomatoes, and a sprinkle of chopped green onions or cilantro for a fresh and tasty finish!
Enjoy your delicious and colorful breakfast enchiladas! They’re sure to bring joy to your morning.
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas work great in this recipe. Just make sure to warm them slightly first to prevent them from cracking when rolling.
How Can I Make This Recipe Vegetarian?
To make vegetarian breakfast enchiladas, simply omit the sausage or bacon and add more veggies like spinach, zucchini, or black beans. You can also add extra cheese for flavor!
Can I Prepare These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas a day in advance. Just cover them tightly and store them in the fridge. When you’re ready, pour the sauce over and bake as usual, adding a few extra minutes to the cooking time if they’re cold from the fridge.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. You might want to add a splash of sauce on top to keep them moist!
