Breakfast Enchiladas
Breakfast Enchiladas - tortillas filled with eggs, breakfast sauce, salsa, and cheese. Topped with green chile sauce for a delicious breakfast!
Servings: 6
Ingredients
- 8 whole large eggs
- 1/4 cup milk
- 1/3 cup salsa
- 12 oz breakfast sausage
- 1 1/2 cup shredded Mexican blend cheese
- 28 oz green enchilada sauce
- Tortillas 8 8 inch flour tortillas or 12 corn tortillas
Instructions
- Start by browning your breakfast sausage, breaking it apart in a skillet. Once it is cooked through, remove from the pan and drain on a paper towel lined plate.12 oz breakfast sausage
- Crack the eggs into a large bowl and whisk well with the milk. Add to the skillet you cooked the sausage in, and cook until the eggs are scrambled.8 whole large eggs, 1/4 cup milk
- Stir in the salsa to the eggs. Add back in the sausage and mix until everything is well combined.1/3 cup salsa
- Preheat oven to 350º F. Spray a 13x9 inch pan with non-stick spray. Pour in about 1/3 cup of sauce into the bottom of the pan.28 oz green enchilada sauce
- Warm the tortillas in a clean towel for 60 seconds.Tortillas 8
- Fill each tortilla with 1/4 - 1/3 cup of the egg mixture, and about 2 Tablespoons of cheese, roll and place seam side down in baking dish. Repeat with the rest of the tortillas and egg mixture.1 1/2 cup shredded Mexican blend cheese
- Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with any cheese that is left, cover with foil and bake for 35-40 minutes, until everything is hot and bubbly.
- Remove from the oven and let stand for 5 minutes before serving.
Nutrition
Calories: 544kcal | Carbohydrates: 33g | Protein: 30g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 324mg | Sodium: 1573mg | Fiber: 6g | Sugar: 7g
