Breakfast Enchiladas Recipe :- These simple enchiladas for breakfast are AMAZING! They have the greatest sauce on top and are loaded with salsa, eggs and sausage. You will find it impossible to choose just one! I love, love, love good meals for breakfast! You should absolutely try these sandwiches, burritos, and casseroles if you agree! I adore a satisfying, savoury breakfast choice! The combination of the eggs, sausage and salsa in these enchiladas was rather satisfying!
Breakfast Enchiladas Recipe
In addition, my kids beg for them nonstop because they are so tasty and simple to make. And I fulfil my children’s requests when they ask for them! These enchiladas are not only really delicious, but you can simply customise them to suit your needs! You can make them with only vegetables, switch up the meat, add some bacon, and use different kinds of salsa!
Ingredients
- 1 pound turkey sausage (any pork or breakfast sausage)
- 1/2 cup jarred chunky salsa
- 8 large eggs beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon granulated onion powder
- 2 cups shredded Mexican or monterey jack cheese divided
- 8 8-inch flour tortillas additional if needed
- 1/3 cup heavy cream
- 1 1/4 cups salsa verde or green enchilada sauce divided
Instructions
Turn the oven on to 375°F. Apply some cooking spray to a 13 x 9-inch baking dish. Put aside.
Cook the sausage in a big saucepan over medium-high heat until it’s done. Five to seven minutes. Empty the pan of its oil. Mix the meat with 1/2 cup chunky salsa. Mix everything together.
The sausage combination should be taken out of the pan and placed aside. Whisk the eggs, onion powder, salt, and pepper in a medium-sized bowl. To make the eggs frothy, add a few teaspoons of water to the mixture.
Also see :- Healthy Collard Greens Recipe
In the same pan as the sausage, cook the eggs. Cook until the eggs are scrambled, over medium heat. Stir the eggs with the cooked sausage mixture until all the ingredients are well mixed. Whisk or combine the salsa verde, heavy cream, and cilantro to make the enchilada sauce.
Spread 1/4 cup of the salsa verde over the bottom of the prepared pan. If you would like, you can reheat the tortillas in the microwave for 20 seconds to make rolling them simpler. About 1/2 cup of the sausage and egg mixture should be placed inside each tortilla.
After covering the filling with a tiny amount of shredded cheese, carefully roll the tortilla. With the seam side down, place the rolled tortilla into the pan that has been prepped. Continue filling the baking dish. Depending on how full you pack the tortillas, there can be extra filling left over.
Evenly cover the enchiladas with the enchilada sauce, then sprinkle the leftover shredded cheese on top.
If preferred, garnish with avocado, green onion, chopped tomatoes, and cilantro and bake for 25 minutes or until golden and bubbling.
Nutrition
- Serving: 1enchilada
- Calories: 353kcal
- Carbohydrates: 28g
- Protein: 21g
- Fat: 16g
- Saturated Fat: 6g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 242mg
- Sodium: 1021mg
- Potassium: 354mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 570IU
- Vitamin C: 2mg
- Calcium: 105mg
- Iron: 3mg
Notes
You can use any kind of banger. Turkey, pig, turkey, mild, and seasoned. You can use corn tortillas, whole wheat tortillas or white flour. You can use either egg whites or a combination of eggs and egg whites. For extra taste, go for chunky jarred salsa that include peppers and/or green chilies.