Description
Delicious breakfast enchiladas filled with eggs, cheese, and spices.
Ingredients
Scale
- 8 corn tortillas
- 6 eggs
- 1 cup shredded cheese
- 1 cup cooked and crumbled sausage
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 cup enchilada sauce
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté onions and bell peppers until soft.
- Add cooked sausage and beaten eggs to the skillet. Cook until eggs are set.
- Place a tortilla on a plate, spoon egg mixture in the center, and sprinkle with cheese.
- Roll the tortilla and place it seam-side down in a baking dish.
- Repeat with remaining tortillas and filling.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle with remaining cheese and cilantro.
- Bake for 20 minutes or until cheese is melted.
Notes
- Feel free to add other vegetables to the filling.
- Top with sour cream or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg
Keywords: breakfast enchiladas, Mexican breakfast, egg enchiladas