Easy Breakfast Enchiladas

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Enchiladas

Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs and breakfast sausage and topped with enchilada sauce and cheese.

Ingredients

1 tablespoon olive oil
1 green bell pepper, diced
1/2 medium yellow onion, diced
1 pound breakfast sausage
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
6 large Pete and Gerry's Organic Eggs, beaten
1 1/2 cups enchilada sauce (easy enchilada sauce, authentic enchilada sauce, green enchilada sauce, or your favorite store-bought brand)
8 8-inch flour tortillas
1 cup shredded monterey jack cheese
optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions

Instructions

Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.
Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.
Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.
Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13x9-inch baking dish.
Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.
Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.
Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.

Notes

To freeze - Let enchiladas cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.

Nutrition