Breakfast enchiladas are a fun and tasty way to start your day! Filled with eggs, cheese, and your favorite toppings, they are like a warm hug on a plate.
These little rolled delights are so easy to make. I love chasing my morning blues away with a good drizzle of salsa on top. Who can resist that cheesy goodness? 😋
Key Ingredients & Substitutions
Flour Tortillas: I prefer large flour tortillas for their soft texture, perfect for rolling. You can use corn tortillas if you want a gluten-free option or for a different flavor and texture.
Eggs: Eggs are the star in this recipe, adding protein and richness. If you’re looking for a lighter option, you could replace some eggs with egg whites or use tofu for a vegan version.
Cheese: Cheddar cheese gives a nice flavor. For something different, try pepper jack for a kick or Monterey Jack for milder taste. Vegan cheese alternatives also work well here.
Breakfast Meat: While cooked sausage or bacon adds great flavor, feel free to skip it or replace it with sautéed veggies for a vegetarian option. Spinach and bell peppers are fantastic choices!
Enchilada Sauce: Red or green sauce adds depth. If you’re short on time, store-bought works, but you can easily make your own for extra flavor. A simple mix of tomatoes, chili powder, and spices does the trick!
How Do I Make the Perfect Scrambled Eggs for Enchiladas?
Scrambled eggs are crucial in this dish, so let’s make them rich but fluffy! A few simple tricks can help:
- Whisk eggs with milk until fully blended; this lightens them up.
- Use medium heat to cook gently—too high, and they will become rubbery.
- Stir slowly and continuously to create soft curds, and remove them from the heat when they’re slightly undercooked. They will continue to cook off the heat.
These tips will help achieve deliciously creamy scrambled eggs that elevate your breakfast enchiladas to a new level!
Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 6 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1 cup enchilada sauce (red or green)
For Toppings:
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced tomatoes or salsa
- 1 avocado, sliced
- Sour cream (optional)
- Fresh salsa or pico de gallo, for garnish
How Much Time Will You Need?
This delightful breakfast enchiladas recipe takes about 10 minutes to prepare and 20–25 minutes to cook in the oven, making it a comprehensive yet speedy breakfast option overall in about 35 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 9×13-inch baking dish to ensure your enchiladas don’t stick.
2. Whisk the Eggs:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is well combined. It’s the foundation of your delicious breakfast filling!
3. Scramble the Eggs:
Next, heat the olive oil or butter in a skillet over medium heat. Pour in the egg mixture and scramble gently, stirring occasionally until just cooked. Don’t worry if they seem a little underdone; they will finish cooking in the oven.
4. Prepare the Tortillas:
Warm the tortillas slightly in the microwave for about 30 seconds or on a dry skillet. This makes them soft and easy to roll without breaking.
5. Assemble the Enchiladas:
Spread a little enchilada sauce on the bottom of the prepared baking dish to prevent sticking. Take one tortilla and spoon about 1/4 of the scrambled eggs down the center. If you like, sprinkle some crumbled sausage or bacon on top, and then add some cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Add Sauce and Cheese:
Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over them and sprinkle the rest of the cheese on top.
7. Bake:
Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly. It will smell amazing!
8. Prepare Extra Eggs:
While the enchiladas are baking, you can fry or make sunny-side-up eggs for a delightful extra touch.
9. Garnish and Serve:
Once your enchiladas are out of the oven, carefully top each one with a fried egg (if using). Garnish with chopped green onions, cilantro, diced tomatoes or salsa, avocado slices, and a dollop of sour cream, if desired.
10. Enjoy!
Serve hot and enjoy your impressive, comforting breakfast enchiladas! They’re sure to brighten up anyone’s morning!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas can add a deliciously different flavor and texture. Just make sure to warm them a bit first to prevent cracking when rolling.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, try scrambled tofu or chickpea flour (mixed with water to create a batter). Both options are excellent replacements for a vegan version.
How Do I Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through or use the microwave.
Can I Freeze These Enchiladas?
Yes! Assemble the enchiladas without baking them, then wrap tightly in plastic wrap and foil before freezing. When ready to eat, thaw overnight in the fridge, then bake as directed!
