Name: Breakfast Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 large flour tortillas; 1 tablespoon olive oil; 1/2 onion, finely chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup baby spinach, chopped; 8 large eggs; 1/4 cup milk; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 cup cooked breakfast sausage (optional); 1 1/2 cups shredded cheddar cheese; 1/2 cup Monterey Jack cheese; 1 cup sour cream; 1/2 cup salsa verde; Fresh cilantro and chopped scallions (for garnish)

Description

These hearty Breakfast Enchiladas are packed with fluffy scrambled eggs, savory sausage or bacon, melty cheese, and topped with salsa for the ultimate morning comfort food. Great for meal prep or weekend brunch!

Ingredients

8 large flour tortillas
10 large eggs
1/4 cup milk
1 cup cooked turkey sausage or beef bacon (crumbled)
1/2 cup chopped bell peppers
1/2 cup chopped green onions
2 cups shredded cheddar or Monterey Jack cheese (divided)
1 cup salsa or enchilada sauce
1/2 cup sour cream (optional, for topping)
Chopped cilantro or avocado (optional garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, whisk eggs and milk. Scramble in a skillet until just set (don’t overcook).
Stir in sausage, bell peppers, green onions, and 1 cup of cheese.
Spoon mixture into each tortilla, roll up, and place seam-side down in the dish.
Pour salsa or enchilada sauce evenly over the top. Sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
Serve warm with sour cream, cilantro, or avocado if you like.

Notes

Customize with your favorite vegetables or add spicy jalapeños for a kick. Great to make ahead and refrigerate overnight before baking!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: Mexican-American