Imagine a breakfast so irresistible that it transforms your ordinary morning into a flavor explosion of Mexican-inspired deliciousness! These Sausage and Egg Enchiladas are not just another breakfast recipe – they're a culinary adventure that will make your taste buds dance and your family beg for seconds. Combining the hearty richness of sausage, the creamy texture of perfectly cooked eggs, and the zesty kick of enchilada sauce, this dish is about to become your new breakfast obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 pound sausage
- 6 large eggs
- 1 cup shredded cheese
- 1 cup enchilada sauce
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and the cheese melts beautifully.
- In a large skillet over medium heat, add the sausage. Cook, breaking it apart with a spatula, until it is browned and fully cooked, about 5-7 minutes. Once cooked, drain any excess grease if necessary.
- In a mixing bowl, crack the six large eggs and whisk them together until well combined. Pour the whisked eggs into the skillet with the cooked sausage. Stir gently and cook until the eggs are just set, about 3-4 minutes. Remove from heat.
- In a separate bowl, combine the shredded cheese with half of the enchilada sauce. This will add flavor to the filling.
- Warm the corn tortillas in a dry skillet or microwave for about 30 seconds to make them pliable. This will help prevent them from cracking when you roll them.
- To assemble the enchiladas, take a warm tortilla and place a generous scoop of the sausage and egg mixture in the center. Add a spoonful of the cheese and sauce mixture on top of the filling.
- Carefully roll the tortilla around the filling, placing the seam side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are rolled and placed in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will allow the flavors to meld and the cheese to melt.
- After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving.
- Serve the sausage and egg enchiladas warm, accompanied by your favorite sides such as refried beans, rice, or a fresh salad.
Tips
- Tortilla Technique: Always warm your tortillas before rolling to prevent cracking. A quick 30-second warm-up in a dry skillet or microwave makes them much more pliable.
- Cheese Hack: Mix some of your cheese with the enchilada sauce for an extra flavor boost that distributes taste throughout the dish.
- Drainage is Key: After cooking sausage, drain excess grease to keep your enchiladas from becoming too oily.
- Egg Perfection: Cook eggs just until set to avoid dryness – they'll continue cooking slightly in the oven.
- Make-Ahead Magic: You can prepare these enchiladas the night before and refrigerate, then bake in the morning for a quick breakfast.
- Customize Your Creation: Feel free to add diced bell peppers, onions, or swap sausage for chorizo to make the recipe your own.
- Garnish Generously: Fresh cilantro isn't just a decoration – it adds a bright, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: 643kcal
Carbohydrates: 29g
Protein: 39g
Fat: 43g
Saturated Fat: 15g
Cholesterol: 340mg
