Description

Enjoy a delightful breakfast with these Breakfast Enchiladas, packed with savory sausage, fluffy eggs, and melty cheese, all wrapped in warm tortillas. They’re not only delicious but easy to prepare, making them a perfect choice for a satisfying morning meal or brunch with friends and family.

Ingredients

Scale

1 tablespoon olive oil
1 red bell pepper, diced
1 small white onion, diced
2 cups baby spinach
1 pound ground breakfast sausage
6 large eggs, beaten
1 (4-ounce) can diced green chiles
1 (15-ounce) can pinto beans, rinsed and drained
1 1/2 cups (12 ounces) red enchilada sauce, homemade or store-bought
8-10 medium flour tortillas
2 cups mexican-blend cheese, divided (1 1/2 cups inside, 1/2 cup on top)
optional garnishes: chopped cilantro, chopped red onions, crumbled or shredded cheese, avocado, sour cream

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Instructions

Heat a large nonstick skillet over medium-high heat and add olive oil, red bell pepper, and onion. Sauté for about 5 minutes until softened. Stir in spinach and cook for another minute until wilted.
Add breakfast sausage, cooking for 6–8 minutes until fully cooked and crumbled. Drain any excess fat from the skillet.
Mix in the diced green chiles and rinsed pinto beans until well combined.
Pour in the beaten eggs, cooking for 1–2 minutes while stirring frequently until lightly scrambled and soft. Remove the skillet from heat.
Stir in 1 1/2 cups of the mexican-blend cheese until thoroughly mixed. Taste the filling and adjust seasoning with salt and pepper if desired.
Preheat the oven to 375°F. Spread 1/4 cup of enchilada sauce on the bottom of a 13×9-inch baking dish.
Fill each tortilla with the sausage, egg, and veggie mixture. Roll tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining 1/2 cup of cheese. Bake uncovered for 15 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro, chopped red onions, more cheese, sliced avocado, and a dollop of sour cream.

Notes

Feel free to add your favorite spices to the filling for extra flavor.
For a vegetarian option, substitute the sausage with a plant-based alternative or additional vegetables.

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 15g
Cholesterol: 150mg